Chocolate Silk Pie With Marshmallow Meringue

I spotted this recipe in the july 2010 best recipes cookbooklet, kraft philadelphia desserts and more, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. Note: the recipe actually calls for 4 ounces of cream cheese, but recipezaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!!

Steps

In a medium size microwaveable bowl , on high , microwave 4 chocolate squares for 1 to 1 1 / 2 minutes or until melted , stirring after 1 minute.

To the melted chocolate add only 4 ounces of cream cheese , half of the marshmallow creme , the dry pudding mix & the milk , beating with a mixer until well blended , then spoon into the crust.

In a separate bowl , beat the last half of the marshmallow creme & the cool whip until well blended , then spread over the chocolate layer.

Refrigerate for 2 hours or until firm , then , if desired , use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.

To make chocolate curls , microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.

Slowly pull a vegetable peeler along the bottom of the square to make a curl , then repeat to make additional curls.

Ingredients

bittersweet chocolate squares, cream cheese, marshmallow creme, instant chocolate pudding mix, milk, oreo cookie pie crusts, cool whip topping, bittersweet chocolate square