Cookie Mallow Pie Recipes

CHOCOLATE-MALLOW COOKIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
• Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

COOKIE MALLOW PIE

Steps:

• 1. Set whipped topping out to thaw.
• 2. Chop chocolate and place in a microwave-safe bowl; add cream and microwave on HIGH for 45-60 seconds or until hot.
• 3. Whisk mixture until well blended; set aside to cool.
• 4. Place in medium bowl: cream cheese, marshmallow creme, Biscoff Spread/cookie spread, and chocolate mixture.
• 5. Mix with electric blender 1-2 minutes or until blended.
• 6. Fold in one-half of the whipped topping.
• 7. Transfer mixture to pie crust; top with remaining half of whipped topping. Chill 1-1 1/2 hours or until set. Serve.

CHOCOLATE MARSHMALLOW COOKIE PIE

Steps:

• In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE MALLOW PIE

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.