EASY FRENCH SILK PIE RECIPE PUDDING RECIPES
FRENCH SILK PUDDING PIE RECIPE - FOOD.COM
You can use my fiber crust recipe #58321 and add 2-3 tbsp cocoa powder. I got this recipe somewhere off the net - originally titled "Baker's Square French Silk Pie"
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare small box instant pudding, using buttermilk instead of milk; set aside.
- Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
- Use glass measuring cup to mix gelatin.
- Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
- Gelatin is dissolved when mixture is clear.
- Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
- Pour into prepared crust; chill.
Nutrition Facts : Calories 36.3, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 1.2, SodiumContent 136.1, CarbohydrateContent 5.9, FiberContent 0.3, SugarContent 3.2, ProteinContent 3
FRENCH SILK SLAB PIE RECIPE - PILLSBURY.COM
This creamy classic pie just got better! For one, there’s more of it to love—it’s crowd sized! And two, it’s made easy—like five-ingredient easy.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Let stand 5 minutes. Beat in 1 cup of the whipped topping until blended. Spread evenly onto cooled baked crust.
- Spread remaining whipped topping on pudding layer. Refrigerate about 3 hours or until set.
- Just before serving, sprinkle with cocoa. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 230 , CarbohydrateContent 30 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 13 g, TransFatContent 0 g
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