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ROCKY ROAD CHOCOLATE CREAM PIE
This is creamy chocolate pudding layered with toasted walnuts, chocolate chips and marshmallows in a graham cracker crust and drizzled with chocolate syrup.
1/3 cup + 3 tbs chopped walnuts 1 cup minature marshmallows 1/3 cup mini semisweet chocolate chips 3 cups + 2 tbs heavy cream 7.5 oz jar marshmallow fluff 1 1/2 cups milk 2 pkgs 3.9 oz each instant chocolate pudding 6 oz pkg graham cracker pie crust 3 tbs sugar 1 tsp vanilla Chocolate Syrup
Heat oven to 350 degrees.* Spread nuts on baking sheet. Bake until lightly browned. Cool. Combine marshmallows, chips, and 1/3 cup nuts, reserve. In bowl, beat 1 cup cream until soft peaks form, reserve.
In another bowl, beat fluff with 2 tbs cream until smooth, fold into whipped cream. In bowl, whisk milk with pudding mixes until pudding begins to thicken, fold in fluff mixture.
Spread half the pudding mixture into pie shell, sprinkle marshmallow mixture over pudding. Top with remaining pudding mixture. Press plastic wrap against surface. Refrigerate 2 hours.
JUST BEFORE SERVING---Beat remaining cream with sugar and vanilla until soft peaks form, spread over pie. SPRINKLE REMAINING NUTS AROUND EDGE OF PIE, AND DRIZZLE PIE WITH CHOCOLATE SYRUP. Makes 12 servings.*