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11-26-2006, 10:21 AM
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Peppermint Chocolate Pie
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 HONEY MAID Graham Pie Crust (6 oz.) 1 cup JET-PUFFED Miniature Marshmallows 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 squares BAKER'S Semi-Sweet Baking Chocolate 1/4 cup crushed candy canes POUR cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPOON 1-1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours. MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm. TOP pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.     
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