Recipe courtesy of Paula Deen
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Total:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch pie plate.

Soften the gelatin in 1/4 cup water for 5 minutes and set aside. Combine the marshmallow creme, candies and milk in a small saucepan over low heat and cook, stirring occasionally, until the candy melts, 5 to 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into the crust. Chill until set, at least 4 to 6 hours.

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Whole Roasted Stuffed Cauliflower

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