Peppermint Chocolate Pudding Pie

10 servings, one slice each

2 cups cold milk
2 packages (4-serving size each) JELL-O Chocolate Flavor
    Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 ounces)
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 ounces) 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 minutes 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.

Size-Wise:
This easy-to-make dessert is perfect to bring to a party since it serves 10.

Food Facts:
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.

Nutritional Information: Calories 320 Total fat 12 g Saturated fat 7 g Cholesterol 5 mg Sodium 450 mg Carbohydrate 52 g Dietary fiber 1 g Sugars 34 g Protein 3 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 6 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.