Crispy Chocolate Pie
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| Ingredients |
¼ cup HY-TOP Butter or Margarine 1 (10.5-ounce) package HY-TOP Miniature Marshmallows 5 cups HY-TOP Cocoa Krunch Rice Cereal 2 (4-ounce) packages HY-TOP Instant Chocolate Pudding 2 cups 2% Milk 1 (12-ounce) container HY-TOP Frozen Whipped Topping, thawed. Divided. 1 (2.75-ounce bar or about ½ cup) Milk Chocolate & Crisp Rice Candy Bar, chopped & divided |
| Preparation |
Spray 2-9" pie pans with cooking spray and set aside. Melt butter or margarine in a 3-quart saucepan over low heat. Add marshmallows and continue to cook, while stirring, until marshmallows are melted, and mixture is syrupy. Stir in the cereal until evenly mixed. Remove from heat and immediately place half the mixture into the prepared pie pans. Place the pudding mix in a large bowl. Add milk and mix well. Stir in the chopped candy bar (reserving 1 tablespoon for garnish). Fold in 3 cups of the whipped topping. Divide the mixture into the two prepared cereal shells. Cover and refrigerate for at least 4 hours. Garnish with the remaining whipped topping and sprinkle with the reserved candy bar. |
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