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Chocolate Silk Pie with Marshmallow Meringue

Prep time 15 mins
Yield Makes 10 servings


  • 5 squares BAKER'S Bittersweet Chocolate, divided
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 1 cup milk
  • 1 OREO Pie Crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

How to Make It

  1. MICROWAVE 4 chocolate squares in medium microwaveable bowl on HIGH 1 to 1 1/2 min. or until melted, stirring after 1 min. Add cream cheese, 1/2 of marshmallow creme, dry pudding mix and milk; beat with mixer until well blended. Spoon into crust.

    BEAT remaining marshmallow creme and COOL WHIP in separate bowl until well blended. Spread over chocolate layer in crust.

    REFRIGERATE 2 hours or until firm. Use remaining chocolate square to make chocolate curls; arrange on pie.

    Nutritional Information
    Calories: 320
    Total fat: 15 g
    Saturated fat: 8 g
    Cholesterol: 15 mg
    Sodium: 340 mg
    Carbohydrate: 48 g
    Dietary Fiber: 2 g
    Sugars: 34 g
    Protein: 4 g
    Vitamin A: 4% DV
    Vitamin C: 0% DV
    Calcium: 6% DV
    Iron: 10% DV