CHOCOLATE PIE USING PUDDING RECIPES

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EASY CHOCOLATE PUDDING PIE RECIPE - PILLSBURY.COM



Easy Chocolate Pudding Pie Recipe - Pillsbury.com image

Colorful sprinkles aren’t the only thing that makes this easy chocolate pudding pie kid-approved! A delicious instant pudding pie is the creamy filling you pour into a baked Pillsbury™ Regular Pie Crust. This sweet pie is made extra-special with a fluffy whipped topping (and colorful sprinkles, of course)! It's a 4-ingredient dessert that makes it easy to satisfy chocolate cravings. A chocolate pudding pie is a great alternative to a birthday cake or when you want a cool treat.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 4

1 crust from 1 package (10 oz) frozen Pillsbury™ Regular Pie Crusts (2 Count)
2 (3.4 to 3.9-oz.) pkg. instant chocolate pudding and pie filling mix
2 3/4 cups cold milk
1 cup refrigerated or frozen whipped topping, thawed

Steps:

  • Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled.
  • In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell. Refrigerate at least 1 hour or until set. Top with whipped topping before serving. Garnish as desired. Store in refrigerator.

Nutrition Facts : Calories 300 , CarbohydrateContent 40 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1/8 of Recipe, SodiumContent 510 mg, SugarContent 24 g

JELLO CHOCOLATE PUDDING PIE RECIPE: NO BAKE CHOCOLATE ...



Jello Chocolate Pudding Pie Recipe: No Bake Chocolate ... image

For many people, dessert is the best part of a meal. After all, there’s nothing like finishing up with a delicious sweet dessert, such as anything chocolatey.You might think that to get an impressive chocolate dessert, you need to spend a lot of time and effort in the kitchen baking. We’re here to tell you

Provided by Cassie Marshall

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