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
-
1Preheat heat oven to 375F.
-
2Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate.
-
3Bake 5 min.
-
4; cool.
-
5Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min.
-
6Stir until chocolate and marshmallows are completely melted and mixture is well blended.
-
7Pour into crust.
-
8Refrigerate until ready to use.
-
9Prepare pudding as directed on package, using remaining 1-1/2 cups milk.
-
10Stir in rum.
-
11Place plastic wrap on surface of pudding; refrigerate 30 min.
-
12or until cooled.
-
13Gently stir in the whipped topping and remaining 1 cup marshmallows.
-
14Pour over chocolate layer in pie plate.
-
15Refrigerate at least 4 hours.
-
16Store leftover pie in refrigerator.
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