Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 243
Rocky Road Pie
1 1/2 cup cold half and half or light cream
1 package (4 serving size) chocolate instant pudding
3 1/2 cups (8 ounces) cool whip (I would substitute with 8 ounces of whipping cream, whipped)
1/3 cup chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped nuts
Crust: use a graham cracker or chocolate crumb crust.
Pour half and half into a large bowl. Add the pie filling mix. Beat with a wire whisk until well blended, about one minute.
Let stand for 5 minutes. Fold in the remaining ingredients. Pour into the crust. Freeze until firm.
Remove from freezer 10 minutes before serving.
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