12 oz. chocolate candy bar, broken up
30 large marshmallows
3/4 c. milk
2 1/2 c. whipped cream, divided
6 oz. jar hot fudge topping, warmed
9-inch graham cracker pie crust
Chocolate syrup for a garnish
Place the chocolate bar pieces, marshmallows, and milk in a saucepan. Cook over a low heat, stirring constantly until marshmallows and chocolate are melted. Cool to room temperature. Fold 1 1/2 c. whipped cream into chocolate mixture. Spread a thin layer of warm hot fudge over the bottom of the crust. Gently spoon chocolate mixture into crust. Top with the remaining cup of whipped cream and garnish with chocolate syrup. Refrigerate at least 3 hours or until set.
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