1. Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.

2. Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.

3. Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.

4. Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie.

Notes

"A chocolate triple play! Top a chocolate pie crust with a layer of dark chocolate and top the two with a light, fresh, chocolate marshmallow filling. If you love chocolate, you better keep this recipe nearby!"

Drag the image to one of your lists in MacGourmet to add this recipe to your collection, or right click on it, download the linked file to your computer, and import the file.