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Basic Chocolate Cream Pie Recipe Using Instant Pudding

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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!

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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!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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