COOL WHIP CHOCOLATE PUDDING RECIPES

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3 EASY COOL WHIP PIE RECIPES | JUST A PINCH



3 Easy Cool Whip Pie Recipes | Just A Pinch image

I was cleaning out old plastic ware, and I found a special Cool Whip mixing bowl with 3 recipes printed on the sides. It must be 20 years old. I thought I'd save the recipes even though the bowl is destined for the feeding of outdoor stray animals. I have not made all these pies, but I believe I remember making the Lemonade Stand Pie. It was good, to my best recollection. (Photos/Kraft) Two of these pies are frozen, and one refrigerated. They will make a wonderfully cool summertime dessert. One regular-sized Cool Whip container has about 4 cups; so use the leftover to dollop each slice.

Provided by Susan Feliciano @frenchtutor

Categories     Pies

Prep Time 10 minutes

Yield 6

Number Of Ingredients 15

(1) COOL 'N CREAMY CHOCOLATE PIE
1 3/4 cup(s) cold milk
2 package(s) (4-serve) jell-o chocolate instant pudding
3 1/2 cup(s) thawed cool whip
1 - chocolate pie crust
(2) STRAWBERRY YOGURT PIE
3 - (5.3-oz) containers strawberry yogurt
1 cup(s) sliced fresh strawberries (may use frozen)
3 1/2 cup(s) thawed cool whip
1 - graham cracker pie crust
(3) LEMONADE STAND PIE
1 pint(s) softened vanilla ice cream
1 can(s) (6 oz) frozen lemonade, thawed
3 1/2 cup(s) cool whip
1 - graham cracker pie crust

Steps:

  • COOL 'N CREAMY CHOCOLATE PIE Place milk in a large mixing bowl. Whisk in the pudding mix for 2 minutes. Stir in Cool Whip until well mixed. Spoon into pie crust and refrigerate 4 hours.
  • STRAWBERRY YOGURT PIE Place yogurt in large mixing bowl. Stir in the strawberries. Fold in Cool Whip until well mixed. Spoon into pie crust and freeze 4 hours. Remove from freezer 15 minutes before slicing to serve.
  • LEMONADE STAND PIE Place softened vanilla ice cream in large mixing bowl. Stir in the thawed lemonade concentrate (do not dilute). Stir in Cool Whip until well mixed. Spoon into pie crust and freeze 4 hours. Remove from freezer 15 minutes before slicing to serve.

LAYERED CHOCOLATE PUDDING DESSERT - THE PIONEER WOMAN



Layered Chocolate Pudding Dessert - The Pioneer Woman image

Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies.

Provided by Brenda Score

Categories     dessert

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 16

FOR THE SALTED PECAN CRUST:
1 1/2 c. All-purpose Flour
1/2 c. Packed Brown Sugar
3/4 tsp. Kosher Salt
1/3 c. Finely Chopped Pecans
9 tbsp. Cold Unsalted Butter
FOR THE CREAM CHEESE LAYER:
12 oz. weight Cream Cheese, Softened
1 1/2 c. Powdered Sugar
12 oz. weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
FOR THE CHOCOLATE PUDDING LAYER:
2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
4 c. Cold Whole Milk
FOR THE COOL WHIP LAYER:
Remaining Cool Whip From Cream Cheese Layer
2 oz. weight Shaved Dark Chocolate From A Bar

Steps:

  • For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

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