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Raspberry Truffle Cream Pie




Source of Recipe


unknown


List of Ingredients




1 6-ounce packaged crumb crust.
1 beaten egg white
1 2/3 cups hershey's raspberry chips, (10-ounce package)
1/3 cup milk
2 cups miniature marshmallows
or 20 large marshmallows
3 1/2 cups frozen non-dairy whipped topping, thawed (8 ounces)
mint leaves and fresh raspberries, for garnish (optional)





Recipe



1 Heat oven to 375°F. Brush crumb crust with egg white. Bake for 5 minutes. Cool completely on wire rack.
2 Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 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.
3 Spread 1/2 cup of the chip mixture over bottom of crust. Cool remaining mixture 30 minutes or until room temperature; fold in whipped topping. Spoon into crust.
4 Cover; freeze about 8 hours or until firm. Garnish with mint leaves and fresh raspberries, if desired.
5 Makes 8 servings.
6 prep time: 15 minutes cooling time: 30 minutes freezing time: 8 hours