3 tbsp. cornstarch
1/8 tsp. salt
3 c. chocolate milk
3/4 c. peanut butter
1 c. mini marshmallows
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 prepared chocolate cookie crumb crust (9")

In 2 quart saucepan, combine cornstarch and salt. Gradually stir in chocolate milk until smooth, stirring constantly. Bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended; place plastic wrap directly on surface. Refrigerate 30-45 minutes. Quickly stir in marshmallows and chocolate pieces until marbled. Pour into crust. Cover with plastic wrap. Chill overnight.