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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the back of the graham cracker box...would be just as easy to use a premade graham cracker crust in lieu of combining the crumbs, butter, and sugar if you want a shortcut. Guess what I'm making for my daughters' next troop meeting! :o) Cook time includes initial 40 min chill time but does not include final 3 hr chill time needed to set the pie. Ingredients:
16 honey graham crackers, finely crushed (approx 1 c. crumbs) |
1/3 cup butter or 1/3 cup margarine, melted |
1/4 cup sugar |
3 cups miniature marshmallows |
1/2 cup milk |
1 (8 ounce) container non-dairy whipped topping, thawed |
4 (1 5/8 ounce) chocolate candy bars, chopped and divided (1 bar kept separate from other 3) |
Directions:
1. Mix graham cracker crumbs, butter, and sugar; press into bottom& side of 9 pie plate to form crust.
2. Combine marshmallows and milk in large microwave-safe bowl.
3. Cook marshmallow mixture in microwave, 2 to 2-1/2 min on high, stirring after 1 min, until smooth and melted.
4. Refrigerate marshmallow mixture for 40 min or until completely cooled.
5. Gently fold whipped topping into cooled marshmallow mixture.
6. Add in 3 of the chopped candy bars; stir gently.
7. Spread into graham crust& top with remaining chopped chocolate bar.
8. Refrigerate 3 hrs or until firm.
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