1 cup milk
2 1/2 cups miniature marshmallows
1 (8 oz) chocolate almond bar broken into pieces
2 oz baking chocolate broken into pieces
3 tbs unsweetened cocoa (can be omitted if you prefer a lighter chocolate flavor)
2 (10 oz) cartons of Cool Whip or other whipped topping.
Pour milk into large microwaveable mixing bowl. Add marshmallows, chocolate bar, baking chocolate. Cook 3 minutes in microwave on high. Stir. Continue cooking for 30 seconds at a time, stirring in between, until chocolate and marshmallows are melted. DO NOT OVERCOOK.
Cool completely.
Stir whipped topping, reserving one half of one carton, into cooled chocolate mixture.
Pour into chocolate crumb crust.
Decorate top of pie with remaining whipped topping and chocolate sprinkles, shavings or almond slivers if desired.
Refrigerate at least one hour prior to serving.
Mixture can also be served as traditional mousse in parfait glasses.
20 Chocolate creme sandwich cookies
1/4 cup butter, melted
Place cookies a few at a time into blender or food processor to form crumbs. Place into a 10 inch quiche dish, deep pie plate or springform pan. Add melted butter. Mix will. Press firmly into bottom and part way up sides of dish. Cool. (Crust will be quite hard when completely cooled so press hard when cutting.)
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