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Chocolate Mallow Swirl Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories610
Calories from Fat390
Total Fat43 g66% DV
Saturated Fat22 g110% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium370 mg15% DV
Total Carbohydrates51 g17% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories610
Calories from Fat390
Total Fat43 g66% DV
Saturated Fat22 g110% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium370 mg15% DV
Total Carbohydrates51 g17% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein6 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1/3 cup milk
  • 4 cups miniature marshmallows
  • 1 cup whipping cream (1/2 pt.)cold
  • 2 teaspoons vanilla extract
  • 2 packages cream cheese (8 oz. each) , softened
  • 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
  • 1/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons water
  • 2 tablespoons butter or margarine

Directions

  • 1. Stir together marshmallows and milk in medium saucepan. Cook over low heat, stirring constantly, until smooth. Refrigerate until mixture is slightly thickened.
  • 2. Stir together sugar, cocoa, water and butter in small saucepan; cook over low heat, stirring constantly, until mixture boils. Refrigerate until cool.
  • 3. Beat cream cheese and vanilla until fluffy in large bowl. Stir marshmallow mixture until well blended; beat into cream cheese mixture. Remove 1-1/2 cups mixture; set aside. Add cocoa mixture to remaining cheese mixture; beat well.
  • 4. Beat whipping cream until stiff in small bowl; add 1 cup to vanilla filling. Fold remaining whipped cream into chocolate filling. Alternately spoon fillings into crust; with metal spatula or knife, swirl for marbled effect. Refrigerate about 6 hours or until set. Makes 8 servings.

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