CHOCOLATE PUDDING RECIPE HERSHEY RECIPES

Steps:

• In preparation, take the oreo pie crust out of its packaging so that it’s out and ready. The pie crust is very crumbly, so handle it with care and make sure to leave it inside the foil plate it comes in.
• Next up, take a mixing bowl and add in the two cups of Half and Half. You can then add the two packs of instant chocolate pudding in with it and mix it all together for around 2 minutes. You can use a whisk for this.
• Before moving on to the next step, we recommend you place the mixing bowl in the refrigerator for around five minutes. This will cause the mixture to thicken up a little, for an even better result!
• Now you can take half of the mixture, and place it inside the oreo pie crust. Use a spatula to spread and even it out.
• Next, take the pack of Cool Whip and mix half of it with the remaining half of the mixture in the bowl. After it has been mixed, use it as the second layer of the cake by spreading it on with the spatula.
• For the final third layer, simply take the remaining half of the Cool Whip and use the spatula to spread it on top evenly. As it’s the last layer, you can get creative and use different motions to spread it into a shape or to add spikes.
• With all the layers complete, all that’s left is to decorate! Using a vegetable peeler, shave off parts of the chocolate bar. You can place them on the cake as you choose, and arrange them in a way that looks good on the cake. Get as creative as you want with this step!
• As an optional step, you can add even more decoration by using chocolate dust or other chocolate bits and pieces.
• Just like that, the no bake chocolate dessert is finished! Let it rest in the refrigerator for 4 hours before eating, and serve it cold!

Steps:

• Combine pudding, milk and powdered sugar with a mixer on low. Mix for about one minute. Fold in cool whip until combined. Spread on cake, store frosted cake in the fridge. Makes about 4 cups, enough to frost a 9x13 or two 9" layers.