Chocolate Marshmallow Cookie Pie

Ingredients

• 2 cups Kraft Miniature Marshmallows
• 2 tablespoons milk
• 2½ cups thawed Cool Whip
• 2 packages (4 serving size) Chocolate Instant Pudding
• 1 Keebler Ready-Crust Chocolate (6 oz.)
• 14 vanilla wafer cookies

Method

Microwave marshmallows and 2 tablespoons milk in medium bowl on High 45 seconds. Stir (marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool Whip.

Pour 2 cups milk into large bowl. Add pudding mix. Beat 2 minutes. Let stand one minute or until thickened. Stir in remaining 1½ cups Cool Whip. Spoon into crust. Arrange cookies over top of pudding and spread marshmallow mixture over it. Refrigerate 4 hours. Drizzle with chocolate topping. Keep leftovers in frig.

Notes

⚠ Two ingredients appear in the method but not in the ingredient list — this is why it is needs-review: 1. "Pour 2 cups milk into large bowl" — the list only carries the 2 tablespoons of milk for the marshmallows. The pudding milk is a separate, much larger quantity that a cook shopping from the list would not buy. 2. "Drizzle with chocolate topping" — no chocolate topping is listed, and no quantity or kind is given.

Both are stated plainly in the method, so nothing is guessed; they are simply absent from the list, and a published version needs the list fixed or the omission flagged to the reader.

⚠ The last two lines sit on the bottom edge of page 2 and are partially clipped, though legible. Re-scanning this card would settle whether anything follows "Keep leftovers in frig."

This is a brand-sheet recipe copied by hand — Kraft marshmallows, Cool Whip, Keebler Ready-Crust and Jell-O instant pudding all named by brand, which is how Kraft and Keebler wrote their own promotional recipes. Handwritten, so it lives in Cards\; the underlying recipe is likely a manufacturer's.