2 pkg. (3.9 oz. each) chocolate instant
pudding mix
2 cups cold milk
1 graham cracker crust (6 oz.)
1 tub (8 oz.) frozen whipped topping,
thawed, divided
1 cup marshmallow cream
BEAT pudding mixes and milk and whisk 2 min. (Pudding
will be thick.)
SPREAD 1-1/2 cups pudding onto bottom of crust.
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| Layer 1! |
Stir half the whipped topping into remaining pudding; spread over layer in crust.
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| Layer 2! |
Mix marshmallow cream and remaining whipped topping; spread over pie.
 |
| Layer 3! |
REFRIGERATE 3 hours or until firm.
Substitute: 2 cups miniature marshmallows for the
marshmallow cream.
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| Sedimentary pie? |
My Rating: 4/5 "Chocolately goodness! It really does have s'more vibes, which I suspect would be even stronger if you followed the suggestion to substitute mini marshmallows for the fluff. I thought it was interesting that neither the whipped topping nor the fluff had much sugar in them, but the overall product was very rich and sweet. Such a neat idea!"
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