Chocolate Silk Pie with Marshmallow Meringue

By RoketJSquerl

Ingredients

• 5 oz. BAKER'S Bittersweet Chocolate, divided
• 4 oz. (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 cold milk
• 1 OREO Pie Crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

Details

Servings 10
Preparation time 15mins
Cooking time 135mins
Adapted from kraftrecipes.com

Preparation

Step 1

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

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

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