Print Recipe

Raspberry Truffle Cream Pie

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 non-dairy 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%) 1 minute or until chips are melted and mixture is smooth when stirred.
  2. Add marshmallows; microwave at HIGH 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.

Makes 6 to 8 servings.


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