4 tablespoons melted butter plus more for pan
7 ounces chocolate cookies (makes 2 cups crumbs)
1 large package (5-ounce) cook and serve chocolate pudding mix
3 cups half-and-half or milk
1/2 cup chocolate chips
2-1/2 cups Campfire Mini Marshmallows
3 small candy canes, crushed with a few larger pieces remaining
Preheat oven to 350 degrees F.
Generously butter the bottom and sides of a 9-inch round tart pan with removable bottom.
Pulse the cookies in food processor to make crumbs. Pour melted butter into the processor; pulse a few times until the mixture looks like wet sand.
Press crumbs into bottom and up sides of tart pan. Bake for 6-8 minutes or until crust firms up. Cool on wire rack for 15 minutes.
Cook pudding mix as directed on package using 3 cups of half-and-half or milk.
When pudding reaches a boil, stir in chocolate chips, stirring until they’re totally melted. Immediately pour the hot pudding into the cooled tart shell.
Arrange the mini marshmallows on top, slightly pressing into the pudding. Sprinkle candy cane pieces around the pie.
Use a kitchen torch to lightly brown the marshmallows or put the pie under the broiler for 1-2 minutes to brown.
Refrigerate pie for 3-4 hours before serving. Cut with a knife dipped in hot water, then dried, for cleaner slices.
Recipe by: Suzanne Banfield – Basking Ridge, New Jersey
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