Black Bottom Mallow Pie

9 ingredients
16 steps

Ingredients

  • 28 vanilla wafers, finely crushed
  • 1/2 cup chopped PLANTERS Pecans
  • 1/3 cup butter or margarine, melted
  • 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
  • 2 cups JET-PUFFED Miniature Marshmallows, divided
  • 2 cups milk, divided
  • 1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
  • 1 Tbsp. rum
  • 1 cup thawed COOL WHIP Whipped Topping

Directions

  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.

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