Raspberry_Truffle

Rasppberry Truffle Cream Pie

                Ingredients :
     * 1-2/3 cups (10-oz. pkg.) HERSHEY's Raspberry Chips
     * 1/3 cup milk
     * 2 cups miniature marshmallows or 20 large marshmallows
     * 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
     * 1 package crumb crust (6 oz.)
     * Additional whipped topping (optional)

              Instructions :
     1. Place raspberry chips and milk in large microwave-safe bowl.
     2. Microwave at HIGH (100%) 1 minute or until chips are melted
         and mixture smooth when stirred.
     3. Add mashmallows; microwave at HIGH 1 minute stir, if
         necessary, microwave at HIGH an additional 30 seconds at time
         stirring after each heating, just until marshmallows are melted
         when stirred.
     4. Spread 1/2 cup chip mixture over bottom of crust.
     5. Cool remaining mixture to room temperature; fold in whipped
         topping. Spoon into crust.
     6. Cover, refrigerate 4 to 6 hours or until firm.
     7. Gamish with whipped topping, if desired.
     8. Cover, refrigerate leftover pie.
     9. Makes 6 to 8 servings.