CHOCOLATE MALLOW PIE
To complete a meal, I often serve this not-too-sweet pie. This rich and cream dessert is so easy to assemble. To save time, I often prepare and freeze a graham cracker pie crust so all I have to do is thaw and fill it.-Glenda Parsonage, Maple Creek, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.
Nutrition Facts : Calories 320 calories, Fat 17g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 444mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
COOKIE MALLOW PIE
Attention cookie butter fans - Pinch this recipe now. After one bite, it will be your new favorite pie. It's cool, creamy, and full of cookie butter flavor. If you're not familiar with cookie butter, it's a spread with a similar consistency to peanut butter but made with crushed spice cookies. Seriously delicious! The graham...
Provided by Denise Criswell
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Set whipped topping out to thaw.
- 2. Chop chocolate and place in a microwave-safe bowl; add cream and microwave on HIGH for 45-60 seconds or until hot.
- 3. Whisk mixture until well blended; set aside to cool.
- 4. Place in medium bowl: cream cheese, marshmallow creme, Biscoff Spread/cookie spread, and chocolate mixture.
- 5. Mix with electric blender 1-2 minutes or until blended.
- 6. Fold in one-half of the whipped topping.
- 7. Transfer mixture to pie crust; top with remaining half of whipped topping. Chill 1-1 1/2 hours or until set. Serve.
CHOCOLATE MARSHMALLOW COOKIE PIE
Make and share this Chocolate Marshmallow Cookie Pie recipe from Food.com.
Provided by Barenakedchef
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.
Nutrition Facts : Calories 2365.1, Fat 86.2, SaturatedFat 58.3, Cholesterol 72.6, Sodium 3085.6, Carbohydrate 378, Fiber 7.9, Sugar 230.4, Protein 29.1
CHOCOLATE-MALLOW COOKIE PIES
Prize-Winning Recipe 2009! Bite into a sweet chocolate sandwich with creamy marshmallow filling. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
- Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
- In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Sandwich Cookie, Sodium 130 mg, Sugar 19 g, TransFat 1 1/2 g
BROWNIE COOKIE WHOOPIE PIES
Soft, chewy cookies with rich, chocolate brownie flavor are filled with a sweet, creamy, marshmallow filling in this tasty whoopie pie recipe using brownie mix. The cookies get a bit toasted around the edges so each bite is like a coveted chewy brownie edge piece! For a fun, cold dessert treat, swap out the whoopie pie filling for ice cream to make ice cream sandwiches or, just eat the cookies as-is!
Provided by NicoleMcmom
Categories Whoopie Pies
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
- Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
- Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
- Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
- Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.
Nutrition Facts : Calories 615 calories, Carbohydrate 90.6 g, Cholesterol 61.6 mg, Fat 28.8 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 11.3 g, Sodium 193.8 mg, Sugar 39.2 g
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