Black Bottom Mallow Pie

1. 1

   Preheat heat oven to 375F.

2. 2

   Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate.

3. 3

   Bake 5 min.

4. 4

   ; cool.

5. 5

   Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min.

6. 6

   Stir until chocolate and marshmallows are completely melted and mixture is well blended.

7. 7

   Pour into crust.

8. 8

   Refrigerate until ready to use.

9. 9

   Prepare pudding as directed on package, using remaining 1-1/2 cups milk.

10. 10

    Stir in rum.

11. 11

    Place plastic wrap on surface of pudding; refrigerate 30 min.

12. 12

    or until cooled.

13. 13

    Gently stir in the whipped topping and remaining 1 cup marshmallows.

14. 14

    Pour over chocolate layer in pie plate.

15. 15

    Refrigerate at least 4 hours.

16. 16

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.