November 30, 2009

Chocolate Mousse Pie

1 large (7 oz) milk chocolate candy bar with or without almonds
16 large marshmallows or 1-1/2 cups mini marshmallows
1/2 cup milk
1 (8 oz) container cool whip
1 graham cracker or chocolate crumb crust (9 inch)

1. In a heavy saucepan place the candy bar, marshmallows and milk. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.

2. Remove from heat and let cool.

3. Fold in cool whip until well blended.

4. Pour into crust.

5. Refrigerate for at least 3 hours or until set up.

No comments:

Post a Comment