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Ingredients2 h 35 m servings 473
Original recipe yields 16 servings (1 9x13-inch pan)
- Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
- Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
- Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.
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- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 473 calories; 28.6 52.4 4.5 78 240 Full nutrition
ReviewsRead all reviews 2
This pie was actually one of the first holiday pies I ever made when my husband and I first set up house. I can't remember if I saw it on the back of the marshmallow bag or the graham cracker bo...