Chocolate Mousse Pie

  • on September 10, 2007
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Ingrients & Directions

1 Milk chocolate candy bar
-with almonds
16 lg Marshmallows or 1 1/2 cups
1/2 c Milk
2 c Whipping cream; whipped
1 Pastry shell or graham
-cracker crust; 8 or 9

Place the candy bar, marshmallows and milk in a heavy saucepan; cook over
low heat, stirring constantly until chocolate is melted and mixture is
smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at
least 3 hours.

6 Servings

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