Chocolate Mousse Pie
Comment on this recipe
1 Hershey chocolate candy bar (7-ounce size)
1-1/2 cups miniature marshmallows
1/2 cup milk
1 container (8 ounces) frozen whipped topping, thawed
GRAHAM CRACKER CRUST:
1-1/2 cups graham cracker crumbs
1/3 cup margarine or butter, melted
1/4 cup sugar
In a pan, melt chocolate bar, marshmallows and milk on low heat, stirring until melted. Cool. Fold whipped topping into chocolate mixture.
Combine crust ingredients and pat into pie pan. Pour chocolate mixture into graham cracker crust. Refrigerate at least 3 hours.