Ingredients
11 large marshmallows1/3 cup whole milk1 piece (3 ounces) milk chocolate candy bar, chopped1 container (8 ounces) frozen whipped topping, thawed and divided1 graham cracker crust (10 inches)1 can (21 ounces) cherry pie filling
Preparation
In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust. Cover and refrigerate for at least 30 minutes.
Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.
