Snow-Capped Chocolate Pie

Ingredients

• 6 oz ready-to-use graham cracker crumb crust 
• 2 pkg jell-o chocolate flavor pudding instant (4-serving size each)
• 2.5 cups marshmallows jet-puffed miniature divided
• 2 cups milk cold
• 2 Tbsp milk 
• 1 oz baker's semi-sweet chocolate melted
• 2.5 cups cool whip whipped topping divided thawed

Equipment

• bowl
• whisk
• microwave

Directions

1. Microwave 2 cups of the marshmallows and 2 Tbsp.milk in medium microwavable bowl on HIGH 45 seconds; stir gently. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool.
2. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Stir in remaining 1/2 cup marshmallows.
3. Pour 2 cups milk into large bowl.
4. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (
5. Mixture will be thick.) Gently stir in remaining 1-1/2 cups whipped topping. Spoon into crust.
6. Spread marshmallow mixture over pudding layer.
7. Drizzle with melted chocolate. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.