RECIPE SWAP MONDAY

HERSHEY PIE

CRUST: 1-1/2 CUPS GRAHAM CRACKER CRUMBS, 3 TBSP SUGAR, 1/3 CUP MELTED BUTTER. MIX TOGETHER WELL AND PRESS INTO A 9 INCH PIE PAN. BAKE AT 350 FOR 10 MINUTES. OF COURSE YOU CAN JUST BUY A GRAHAM CRACKER CRUST, IT WORKS JUST AS WELL.

FILLING: YOU CAN USE A DOUBLE BOILER, BUT IF YOU DON'T HAVE ONE PUT THE FOLLOWING INTO A 2 QUART POT. 1-1/2 CUPS MINIATURE MARSHMALLOW, 1/2 CUP MILK, 7 HERSHEY BARS(1-3/8 OZ) HEAT UNTIL ALL ARE MELTED, STIRRING CONSTANTLY SO THAT IT DOESN'T BURN OR STICK. BLEND IT TOGETHER WELL AND REFRIGERATE UNTIL THICK (ABOUT 1 HOUR) AFTER IT IS THICKENED WHIP 1 CUP WHIPPING CREAM AND FOLD THE CHILLED MIXTURE INTO IT.

POUR MIXTURE INTO PIE SHELL AND REFRIGERATE AT LEAST A COUPLE OF HOURS BEFORE SERVING. IT IS GOOD WITH A LITTLE COOL WHIP OR WHIPPING CREAM ON TOP.

IT IS DELICIOUS AND EASY TO MAKE, ESPECIALLY IF YOU BUY THE CRUST. I MAKE A SIMILAR VERSION FOR MY HUSBAND WHO IS DIABETIC. I MAKE THE CRUST USING SPLENDA INSTEAD OF SUGAR, I USE NON-DAIRY CREAMER INSTEAD OF MILK , I USE DARK CHOCOLATE INSTEAD OF MILK (AS IT CONTAINS LESS SUGAR). IT STILL WORKS NOT QUITE AS THICK BUT GOOD.

PLEASE ENJOY AND HAVE A GREAT DAY.