BLACK BOTTOM MALLOW PIE

Black Bottom Mallow Pie image

Melted chocolate and marshmallows form the black bottom in this chilled pie. It's topped by a rum-laced chocolate pudding and marshmallow filling.

Provided by My Food and Family

Categories Home

Time 4h45m

Yield Makes 8 servings.

Number Of Ingredients 9

Ingredients

28 vanilla wafers, finely crushed
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
2 cups JET-PUFFED Miniature Marshmallows, divided
2 cups milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
1 Tbsp. rum
1 cup thawed COOL WHIP Whipped Topping

Steps:

Preheat heat oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; cool.
Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min. Stir until chocolate and marshmallows are completely melted and mixture is well blended. Pour into crust. Refrigerate until ready to use.
Prepare pudding as directed on package, using remaining 1-1/2 cups milk. Stir in rum. Place plastic wrap on surface of pudding; refrigerate 30 min. or until cooled. Gently stir in the whipped topping and remaining 1 cup marshmallows. Pour over chocolate layer in pie plate. Refrigerate at least 4 hours. Store leftover pie in refrigerator.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g