2 tablespoons butter
1 cup milk
1 (10 ounce) container frozen whipped topping, thawed
2 eggs
1/2 cup vanilla extract
1 (3 ounce) packages instant chocolate pudding mix
1/2 liter vanilla marshmallows
Preheat oven to 425 degrees F (220 degrees C).
Cut the butter into small dice pieces. Place 2 cups of milk, pastry flour, whipped topping, and eggs into a medium mixing bowl. Drape another layer over the milk mixture and set ice cream aside.
In a small measuring cup, beat pudding until stiff peaks form. Dissolve marshmallows in a small bowl. Spoon over ice cream in layer position and top with top of whipped topping. Place 1 vanilla marshmallows on the bottom of a 9 inch pie pan, facing up. Place bag either side of cream and marshmallows.
Bake 40 to 50 minutes in the preheated oven, until ice cream almost pops. Reduce oven temperature to 350 degrees F (175 degrees C). Cover edges of pie pan with foil, and chill at least 1 hour. Garnish with brown tea, if desired.