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Raspberry Truffle Cream Pie



  • 1 (10 ounce) package Hershey's raspberry chips
  • 1/3 cup milk
  • 2 cups miniature marshmallows
  • 8 ounces frozen nondairy whipped topping, thawed
  • 1 (6 ounce) crumb pie shell
  • Additional whipped topping (optional)


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


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