Raspberry Truffle Cream Pie recipe

1 (10 ounce) package Hershey's raspberry chips
1/3 cup milk
2 cups miniature marshmallows
8 ounces frozen nondairy whipped topping, thawed
1 (6 ounce) crumb pie shell
Additional whipped topping (optional)

Place raspberry chips and milk in large microwave-safe bowl. Microwave on HIGH for 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave on HIGH for 1 minute; stir. If necessary, microwave on 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.