Cherry Chocolate Pie
11 large marshmallows
1/3 cup milk
1 piece (3 ounces) milk chocolate candy bar, chopped
1 container (8 ounces) frozen whipped topping, thawed and divided
1 graham cracker crust (10 inches)
1 can (21 ounces) cherry pie filling
In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust.Cover and refrigerate for at least 30 minutes. Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.
I am making this for Valentine's day tomorrow. I'm using raspberry pie filling instead of cherry because Mike doesn't like cherries. I found this in this month's The Taste of Home Magazine bonus book. It looks very creamy and delicious.
Happy Valentine's Day!!
