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Instructions |
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Pour 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick)
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Spread 1 1/2 cups of pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
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Place 2 cups of marshmallows in large microwaveable bowl. Add 2 tablespoons milk; stir. Microwave on high 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate 15 minutes or until cooled. Gentle stir in remaining whipped topping; spread over pudding mixture.
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Refrigerate 3 hours or until set. Top with remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator
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Originally Submitted
7/5/2009
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