Raspberry Truffle Cream Pie

1 6 ounce packaged crumb crust.
1 beaten egg white
1 2/3 cups hershey's raspberry chips - (10-ounce package)
1/3 cup milk
2 cups miniature marshmallows
or 20 large marshmallows
3 1/2 cups frozen non-dairy whipped topping - thawed (8 ounces)
mint leaves and fresh raspberries - for garnish (optional)

Heat oven to 375�F. Brush crumb crust with egg white. Bake for 5 minutes. Cool completely on wire rack. Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.

Spread 1/2 cup of the chip mixture over bottom of crust. Cool remaining mixture 30 minutes or until room temperature; fold in whipped topping. Spoon into crust. Cover; freeze about 8 hours or until firm. Garnish with mint leaves and fresh raspberries, if desired.

Makes 8 servings.