Mix vanilla pudding as directed on box less milk (instant). Cut bananas in quarters and place on bottom of chocolate crust pie.
Put in refrigerator for 3 hours, until pudding hardens and put chocolate Cool Whip on top.
FOR THE CHOCOLATE CRUST: Preheat oven to 350\u00b0F
Sprinkle toasted pecans on pie crust.
Heat caramels and evaporated
middle rack).
To make crust: mix together all ingredients.
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375
).
To make the chocolate crust, combine the flour, hot cocoa
ranulated sugar in 9-inch pie plate. Stir in butter until
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
o package directions; let crust cool.
In a saucepan,
nd line a 9 in pie pan.
In a large
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.
Spread caramel topping on bottom of pie crust; sprinkle with pecans.
Refrigerate.
Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
Place plastic wrap on surface.
Refrigerate 3 hours.
25 degrees.
To make crust: combine cookie crumbs, 3 T
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mix into milk in large saucepan.
Cook and stir on medium heat until mixture comes to full boil.
Cool 5 minutes, stirring twice.
Pour into crust. Place plastic wrap on surface of filling.
Refrigerate 3 hours. Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.
Prepare pie crust according to package directions for \"filled\" one-crust pie, using 9-inch pie pan. Flute as desired. In medium bowl (I use wire whisk), stir eggs (1 at a time), corn syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust-lined pan. Bake in 350\u00b0 oven for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 1 (9-inch) pie.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush one
raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
Whip the 2 packages of chocolate pudding with the 2 cups
Prepare pudding mix with milk as directed on package.
Fold in whipped topping.
Stir in 1 cup of the rocks.
Spoon mixture into pie crust and sprinkle with remaining rocks.
Freeze for 4 hours or until firm.
Garnish with chocolate shavings, if desired.
Let stand at room temperature for 10 minutes before serving.
Store leftovers in freezer.
Prepare pie crusts according to directions for filled one-crust pie using 9-inch pie pan; flute as desired.
In medium bowl stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended.
Stir in pecans.
Pour into pie crust-line pan.
Bake in 350\u00b0 oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
Makes one (9-inch) pie.