- 1 Keebler Ready Crust 2 Extra Servings Size Graham Cracker pie crust (9 oz)
- 12 oz. chocolate candy bar, broken in pieces
- 6 oz. hot fudge, warmed
- 30 regular marshmallows
- 3/4 cup milk
- 2 1/2 cups whipped cream (reserve 1 cup for topping)
In saucepan, place chocolate bar, marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows and chocolate are melted. Cool. Fold 1 1/2 cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or til set.
VARIATIONS: Use a chocolate almond or chocolate peanut candy bar or simply add 1/4 cup of nuts to chocolate mixture.
PREPARATION TIME: 15 mins. CHILLING TIME: 3 hours
