Raspberry Truffle Cream Pie

Yield: 6 to 8 servings

Ingredients

• 1 2/3 cups (10 ounce package) Hershey's Raspberry Chips
• 1/3 cup milk
• 2 cups miniature marshmallows or 20 large marshmallows
• 3 1/2 cups (8 ounces) frozen nondairy whipped topping, thawed
• 1 (6 ounce) packaged crumb crust
• Additional whipped topping (optional)

Instructions

1. Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) for 1 minute or until chips are melted and mixture is smooth when stirred.
2. Add marshmallows; microwave at HIGH for 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust.
3. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm.
4. Garnish with whipped topping, if desired.
5. Cover. Refrigerate leftover pie.