INGREDIENTS :
SERVINGS 12
Crust:
1 1⁄4 cups finely crushed graham crackers (about 18)
1⁄4 cup sugar
1⁄3 cup butter, melted
Filling:
2⁄3 cup heavy whipping cream
2 (7 ounce) milk chocolate candy bars, broken into pieces
1⁄2 teaspoon vanilla
Topping:
1 1⁄3 cups heavy whipping cream
1 cup marshmallow creme
2 (1 5/8 ounce) milk chocolate candy bars, broken into pieces
INSTRUCTIONS :
Heat oven to 375°F Combine all crust ingredients in medium bowl. Press onto bottom of ungreased 9" pie dish. Bake for 4-5 minutes or until lightly browned. Cool completely.
Heat 2/3 cup whipping cream in saucepan over medium heat, stirring occasionally, until cream just comes to a boil (2-3 minutes). Remove from heat. Add all remaining filling ingredients; stir until smooth. Pour over cooled crust. Freeze 30 minutes.
Combine 1 1/3 cups whipping cream and marshmallow creme in large bowl. Beat at high speed until stiff peaks form. Spread over chocolate filling. Garnish with candy bar pieces. Refrigerate at last 4 hours or overnight.
SERVINGS 12
Crust:
1 1⁄4 cups finely crushed graham crackers (about 18)
1⁄4 cup sugar
1⁄3 cup butter, melted
Filling:
2⁄3 cup heavy whipping cream
2 (7 ounce) milk chocolate candy bars, broken into pieces
1⁄2 teaspoon vanilla
Topping:
1 1⁄3 cups heavy whipping cream
1 cup marshmallow creme
2 (1 5/8 ounce) milk chocolate candy bars, broken into pieces
INSTRUCTIONS :
Heat oven to 375°F Combine all crust ingredients in medium bowl. Press onto bottom of ungreased 9" pie dish. Bake for 4-5 minutes or until lightly browned. Cool completely.
Heat 2/3 cup whipping cream in saucepan over medium heat, stirring occasionally, until cream just comes to a boil (2-3 minutes). Remove from heat. Add all remaining filling ingredients; stir until smooth. Pour over cooled crust. Freeze 30 minutes.
Combine 1 1/3 cups whipping cream and marshmallow creme in large bowl. Beat at high speed until stiff peaks form. Spread over chocolate filling. Garnish with candy bar pieces. Refrigerate at last 4 hours or overnight.