Prep 20 mins
Cook 0 mins
- 1 large Hersheys Almond Candy Bar
- 1 medium Cool Whip
- 1 pie shell, cooked (8 inch)
- chocolate, shaved (for presentation)
- slivered almonds (for presentation)
- Melt the candy bar over hot water. Let it cool.
- Blend in the Cool Whip.
- Pour into the pie shell.
- Serve. Add the chocolate and almond shavings for presentation.
OK, I had to give a second review because I made this tonight for a PTA function and I it turned out great. In making it I realized that: A. You should only let the chocolate cool for less than a minute. B. you should add the Cool Whip (2-3 tablespoons at a time) to the chocolate, not vice versa. C. If the chocolate does start to harden on you, you can just return the pot to the warm (not hot!) burner it was on and continue stirring. Just a few tips for anyone who would like to try this incredibly quick, easy and cheap recipe that tastes fabulous!
Recipe should be: 16 large marshmallows 1/2c. milk 6 small hersheys almond bars 1 small cool whip 1 cooked pie shell or graham cracker pie crust 1. Melt marshmallows, milk, candy bars. 2. Let cool. 3. Blend with the cool whip 4. Pour into pie shell. 5. Chill or freeze and take out 15 min. before serving. Original recipe is not good.
I tagged this pie for the Random Draw tag game. Not sure what I did wrong and would like to make it again at a later date, no star rating will be left this time. When I melted the chocolate and it started to cool, I had a bit of a problem with the melted candy bars wanting to harden. I stirred often to keep it from clumping together. I wanted to fold the cool whip into the chocolate but I had to mix the two well to get them to combine. I ended up with a quite flat and dense mixture to fill the pie crust with. I used two 3.5 ounce Hershey with almond candy bars and about 3 cups of Cool Whip and did get a rich flavored chocolate filling. Any suggestions or help from Chef Traci or Jeff will be welcomed. :)