Raspberry Truffle Cream Pie recipe

1 2/3 cups (10 ounce package) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed
1 (6 ounce) packaged crumb crust
Additional whipped topping (optional)

Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.

Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust.

Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover.

Refrigerate leftover pie.

Makes 6 to 8 servings.