No Bake Rocky Road Pie
Print Recipe
Ingredients
- 1 ½ cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons butter
- 1 ½ cups half and half cream
- 1 (3.9 ounce) envelope instant chocolate pudding mix
- 1 (8 ounce) container whipped topping
- ½ cup semisweet chocolate chips
- ½ cup miniature marshmallows
- ½ cup chopped roasted almonds
Instructions
- In a large bowl, add the graham crumbs and sugar.
- Melt the butter, then stir it into the crumb mixture.
- Press the crust mixture into a 9-inch pie pan.
- In a large bowl, whisk together the half-and-half and pudding mix for 2 minutes, until well combined and slightly thickened.
- Fold in the whipped topping, chocolate chips, marshmallows, and almonds.
- Pour the pie filling into the pie crust.
- Place in the freezer for 6 hours until frozen.
- For garnish, you can drizzle with melted chocolate chips and sprinkle with more marshmallows, almonds, and chocolate chips.
- Slice and serve!
Notes
Tips, Tricks & Storage
- Chill Before Serving: Make sure to give the pie enough time in the fridge before slicing. It'll firm up nicely and make those slices clean and picture-perfect.
- Customize the Crunch: You can use walnuts, almonds, or peanuts for the crunchy texture. Toasting them lightly first adds an extra layer of flavor.
- Marshmallow Magic: Mini marshmallows mix in best and give you that soft, chewy texture in every bite. You can use large marshmallows, but I recommend cutting them into smaller pieces for consistency.
- Storage: Keep the pie covered and refrigerated for up to four days. It also freezes for up to a month. If you freeze it, just thaw it in the fridge before serving for a slice that tastes as good as new.
Private Notes
Servings: 8 people
