1 1/2 c. ginger snap cookie crumbs
1 tbs. sugar
6 tbs. melted butter
1 (4 oz.) package of chocolate pudding mix
2 c. milk
2 packets of Hot Cocoa Mix
1/3 c. hazelnut spread
8 oz. frozen whipped topping
1 1/2 c. Campfire mini marshmallows
1 c. heavy whipping cream
1/3 c. powdered sugar
Preheat oven to 375 degrees F
Pie Crust:
Combine the ginger snap crumbs with the sugar. Add the melted butter and mix thoroughly. Press into the bottom and sides of a 9 inch pie pan. Bake for 10 minutes. Set aside and allow to cool.
Pie Filling:
To toast the marshmallows, place the mini marshmallows on a piece of foil. Place under the broiler for approximately 2 minutes or until lighted browned. Set aside to cool.
In a large mixing bowl, combine the pudding mix with the milk and beat on low speed for 2 minutes or until pudding is set. Add the packets of hot cocoa, hazelnut spread, frozen whipped topping, and the toasted marshmallows. Mix thoroughly and then spread the filling evenly onto the pie crust.
Topping:
In a medium-sized mixing bowl, combine the heavy whipping cream and powdered sugar. Beat on high speed for 2-3 minutes or until stiff peaks have formed. Spread onto the pie filling. Place in the freezer for 2 hours before serving. (Optional) Top with chocolate shavings, peppermint bark, or your favorite hot cocoa topping.
Recipe by:
Adrienne Vradenburg – Bakersfield, California
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