double chocolate french silk pie
| Measure | Ingredient |
|---|---|
| 1¼ each | - cups chocolate wafer crumbs Tbsp sugar tsp cinnamon cup margarine, melted 12 oz container whipped topping with real cream, thawed 7 oz marshmallow creme 1 oz squares unsweetened chocolate, melted Tbsp milk |
SOURCE: BREAD1.ZIP
Combine crumbs, sugar, cinnamon and margarine. Reserve ¼ cup crumb mixture; press remaining mixture onto bottom of 9" springform pan.
Bake @ 325 degrees for 10 minutes. Cool. Spoon 3 cups whipped topping onto crust. With back of spoon, spread and shape into a shell; freeze until firm. Combine marshmallow creme, chocolate and milk, mixing with electric mixer or wire whisk until well blended; fold in remaining whipped topping. Pour into frozen shell; sprinkle with reserved crumbs. Freeze several hours or overnight. Makes 8 to 10 servings.
TO ALL Submitted By RESORT BBS SUBJ COCO'S DBL CHOCOLATE PIE On 07-18-95
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