Ingredients
4 (1.55 oz) milk chocolate bars (I used Hershey)
8 ounces of Cool Whip
13 ounces of marshmallow creme
8 ounces of cream cheese
1/4 tsp. of french vanilla flavoring
1/8 tsp. of coconut flavoring
1 prepared graham cracker crust
2 tbsp. of crushed graham crackers
1/4 cup of mini chocolate chips
Directions
To prepare this recipe, you will need two large bowls. In the first bowl, microwave 3 of the chocolate bars for 20 seconds. Remove from microwave and stir. If the chocolate is still not melted, return to microwave for an additional 20 seconds, then remove and stir. Repeat this process until chocolate is fully melted. Remove bowl from microwave. To the melted chocolate, add approximately half the tub of Cool Whip, half the jar of marshmallow creme, and 4 oz. of the cream cheese Add the remaining Cool Whip, marshmallow creme, and cream cheese, as well as the french vanilla and coconut flavorings to the second bowl. Using an electric mixer, beat together the marshmallow-flavored mixture until light and fluffy. Transfer the electric mixer to the other bowl and beat together the chocolate mixture until light and fluffy. Using a spatula, transfer the white, marshmallow mixture into a large zip-top bag. Snip off one corner of the zip-top bag. Using approximately half of the marshmallow mixture, pipe several large dollops around the bottom of the crust through the cut corner of the baggie. Carefully spoon and smooth the chocolate mixture into the pie crust, on top of the marshmallow dollops. Pipe the remaining marshmallow mixture around the top of the pie crust and chocolate mixture. Garnish by sprinkling graham crackers, mini chocolate chips, and small squares of the remaining chocolate bar around the top of the pie. Refrigerate until ready to serve. Slice & enjoy!
Printed from: mybiscuitsareburning.blogspot.com