posted by Becky 09-18-100 6:54 PM
source: Ralston Purina Company
4 cups Rice Chex, crushed to equal 1 1/2 cups
1/4 cup packed brown sugar
1/3 cup semi-sweet chocolate chips, chopped
1/3 cup butter or margarine, melted
2/3 cup milk
25 large or 2 1/2 cups miniature marshmallows
3 tbsp. green creme de menthe
3 tbsp. white creme de menthe
2 cups thawed frozen whipped topping
Preheat to 300 degrees F. Butter a 9 inch pie pan.
Combine Chex crumbs, brown sugar and chocolate pieces. Add butter. Mix thoroughly. Press evenly into sides and bottom of pie pan. Bake 10 minutes. Cool completely.
Meanwhile, prepare pie filling: Cook and stir milk and marshmallows over low heat until marshmallows are melted. Remove from heat and pour into a large bowl. Cool for 5 minutes. Stir in liqueurs. Chill until thick and syrupy, about 30 minutes.
When filling is thickened, beat 2 to 3 minutes until fluffy using the high speed of an electric mixer. Beat in the whipped topping. Spoon into pie shell and chill for 2 or 3 hours. Garnish with extra whipped topping and chocolate pieces.
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