Cherry Chocolate Pie

Ingredients

• 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

Directions

• 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.
  
  Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

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