Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 Pie Crust (prepared as directed or use ready-made graham cracker crust)
2 (3.4 to 3.9-oz.) chocolate instant pudding and pie filling mix
2 3/4 cups cold milk
1 cup whipped topping, thawed
(see my tips below)
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DIRECTIONS:
1: Combine pudding mix and milk in large bowl. Beat 2 minutes with wire whisk.
2: Pour into pie shell. Refrigerate at least 1 hour or until set.
3: Top with whipped topping before serving. Garnish as desired. Store in refrigerator.
Darlene’s Tips: You can turn this into a layered pie by pouring about 1/2 the pudding into the pie pan then adding about 1/2 cup of whipped topping to the remaining pudding and mixing. Add that lighter layer of pudding to the pan and spread. Then top with whipped topping and spread. For a more firm pie, reduce the milk to 2½ cups. For chocolate whipped topping, save about 1/4 of pudding to mix into your tub of whipped topping and mix. Garnish with mini chocolate morsels!
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