Wednesday, April 1, 2009

Chocolate Pudding Pie

Simple. Fast. Good.

Pie Filling
I got this recipe here
  • 1-1/4 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 2 Tbsp. multi-colored sprinkles
POUR milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.)
SPREAD into crust; cover with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

Amendment al a Annie:
* Skip the sprinkles and use crushed Symphony bar chunks
* I used the whole tub of Cool Whip (small size)--it lightened it up, then used another tub (I said GOOD, not HEALTHY, ok?) to frost the top.

Graham Cracker Crust
I got this recipe here
  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Annie says: Keep the cinnamon. Yum.

I made this complete recipe in half an hour and everyone loved. It was awesome.

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