Rocky Road Pie
Yield
8 servingsPrep
10 minCook
?Ready
6 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
light cream (half&half)
cold, or light |
|
| ⅓ | cup |
semi-sweet chocolate
null, null |
*
|
| 1 | each |
instant pudding mix, chocolate
prepared |
*
|
| ⅓ | cup |
miniature marshmallows
|
|
| ⅓ | cup |
nuts
chopped |
|
| 3 ½ | cups |
whipped topping, prepared
|
|
| 1 | each |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
light cream (half&half)
cold, or light |
|
| 79 | ml |
semi-sweet chocolate
null, null |
*
|
| 1 | each |
instant pudding mix, chocolate
prepared |
*
|
| 79 | ml |
miniature marshmallows
|
|
| 79 | ml |
nuts
chopped |
|
| 828 | ml |
whipped topping, prepared
|
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
Pour half and half into large bowl.
Add pie filling mix. Beat with wire whisk until well blended, about 1 minute.
Let stand 5 minutes.
Fold in whipped topping, chocolate chips, marshmallows and nuts.
Spoon into pie crust.
Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before serving.
Store leftover pie in freezer.
