- 11 large marshmallows
- 1/3 cup milk
- 1 piece (3 ounces) milk chocolate candy bar, chopped
- 1 container (8 ounces) frozen whipped topping, thawed and divided
- 1 graham cracker crust (10 inches)
- 1 can (21 ounces) cherry pie filling
- In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
- Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
- Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.
Reviews for Whipped Chocolate and Cherry Pie
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"I make this several times a year and every Thanksgiving I make one just for my husband's uncle to take home...it's his favorite!"
"I make this every year! so easy and everyone loves it!"
"I used a keebler 2 extra serving graham cracker crust and spread hot fudge topping on the bottom of crust before adding the chocolate mixture. I also used a 6 oz Hersey bar. Tuned out great."
"Very tasty and incredibly easy to make. I doubled the chocolate portion to have enough. One portion of the chocolate would not fill up the crush as shown in the picture."
"Made this pie according to directions, need to double the chocolate. Not as shown in picture."