CHOCOLATE RIBBON PIE RECIPES

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CHOCOLATE RIBBON PIE RECIPE - BAKING.FOOD.COM



Chocolate Ribbon Pie Recipe - Baking.Food.com image

Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 1/2 cups thawed Cool Whip Topping
1 9-inch Oreo cookie pie crust or 1 chocolate wafer pie crust
2 cups cold milk
2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
8 chocolate curls

Steps:

  • In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
  • Gently stir in whipped topping. Spread onto bottom of crust.
  • Pour 2 cup milk into clean large bowl.
  • Add dry pudding mixes.
  • Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
  • Pour over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Just before serving, top with chocolate curls.
  • Store any leftover pie in refrigerator.

Nutrition Facts : Calories 271.1, FatContent 16, SaturatedFatContent 9.9, CholesterolContent 55.2, SodiumContent 428.4, CarbohydrateContent 28.4, FiberContent 0.9, SugarContent 15.7, ProteinContent 4.2

CHOCOLATE RIBBON PIE | JUST A PINCH RECIPES



Chocolate Ribbon Pie | Just A Pinch Recipes image

My family loves it. I make this pie for our home. It is so easy to make it. It is so delicious and smooth.

Provided by Lisa Johnson @georgiagirl48

Categories     Pies

Prep Time 15 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 6

4 ounce(s) (1/2 of 8-oz. pkg.) philadelphia cream cheese, softened
2 tablespoon(s) sugar
2 cup(s) plus 1 tbsp. cold milk, divided
1 - tub (8 oz.) cool whip whipped topping, thawed, divided
1 - oreo pie crust (6 oz.)
2 package(s) (3.9 oz. each) jell-o chocolate instant pudding

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip; spread onto bottom of crust. Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.

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