The Romantic.com

Raspberry Truffle Cream Pie

Prep Time: 30 min.

Ingredients:

• 1-2/3 cups HERSHEY’S Raspberry Chips
• 1/3 cup milk
• 2 cups miniature marshmallows or 20 large marshmallows
• 3-1/2 cups frozen non-dairy whipped topping, thawed
• 1 packaged crumb crust (6 oz.)
• Additional whipped topping (optional)

Instructions:

1. Place raspberry chips and milk in large microwave-safe bowl.
2. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.
3. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
4. Spread 1/2 cup chip mixture over bottom of crust.
5. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust.
6. Cover; refrigerate 4 to 6 hours or until firm.
7. Garnish with whipped topping, if desired.
8. Cover; refrigerate leftover pie.
9. Makes 6 to 8 servings.