Raspberry Truffle Cream Pie

From Barry’s sister, Julie Miller:

1-2/3 C (10 oz package) Hershey’s raspberry chips
1/3 C milk
2 C miniature or 20 large marshmallows
3-1/2 C (8 oz) frozen non-dairy whipped topping, thawed
1 packaged crumb crust
Additional whipped topping (optional)

Place chips and milk in large microwave-safe bowl. Nuke at high one minute or until chips are melted and mixture is smooth when stirred. Add marshmallows, nuke at high one minute. stir. If necessary, nuke additional 30 seconds at a time, stirring after each, until marshmallows are melted when stirred. Spread 1/2 C mixture over bottom of crust. Cool remaining mixture to room temperature and fold in whipped topping. Spoon into crust. Cover, refrigerate 4 to 6 hours or until firm. Garnish with whipped topping. Refrigerate leftovers.