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    Raspberry Cream Pie


    Source of Recipe


    debbie's country cookin

    List of Ingredients




    Raspberry Cream Pie

    1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
    1/3 cup milk
    2 cups miniature marshmallows or 20 large marshmallows
    3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
    1 packaged crumb crust (6 oz.)
    Additional whipped topping (optional)

    Place raspberry chips and milk in large microwave-safe bowl. Microwave
    at HIGH 1 minute or until chips are melted and mixture is smooth when
    stirred. 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. Spread 1/2 cup chip mixture over bottom of crust. Cool
    remaining mixture to room temperature; fold in whipped topping. Spoon
    into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with
    whipped topping, if desired. Cover; refrigerate leftover pie.
    Makes 6 to 8 servings.

    Recipe
 

 

 

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