Chocolate-Marshmallow Cream Pie – a delicious recipe with Sandwich Cookies, margarine, JET-PUFFED, milk, Chocolate, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coarsely chop 8 of the cookies; set aside.
2
Finely crush remaining 16 cookies; mix with margarine.
3
Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust.
4
Refrigerate until ready to use.
5
Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
6
Remove from heat; cool completely.
7
Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form.
8
Add to marshmallow mixture along with the chopped cookies; stir gently until well blended.
9
Spoon into prepared crust.
10
Refrigerate at least 3 hours.
11
When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie.
12
Sprinkle with peanuts.
13
Store leftover pie in refrigerator.
3855
kcal
Calories
329
g
Fat
132
g
Carbs
154
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided, 1/4 cup (1/2 stick) margarine or butter, melted, 24 JET-PUFFED Marshmallows, 1/2 cup milk, and more.
Yes, Chocolate-Marshmallow Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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