Follow directions on large box of cook and serve Jello brand chocolate pudding.
While hot pour into 1 graham cracker crust. Let set for 4 hours.
Top with whipped topping, when totally cool. Garnish with chocolate shavings.
Spoon melted peanut into pie crust, drizzling all over. Sprinkle
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
p 4 squares of Bakers chocolate. Set aside.
With a
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended.
Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
Pour into crust. Top with chocolate pudding.
Top with remaining Cool Whip topping.
Sprinkle with pecans pieces. Refrigerate several hours before serving.
Microwave 4 of the chocolate squares, 6 TBSP of the
ize saucepan, pour the cold chocolate soy milk into the pan
Cook as directed on package of pudding mix.
Add remaining ingredients.
Put into a cooked pie shell.
Cover with waxed paper. Cool, remove waxed paper and put Cool Whip on top and sprinkle with shaved chocolate.
Serves 6.
Beat chocolate pudding mix with milk for 2 minutes. Pour into pie crust. Cover and put in refrigerator for 1 hour.
ackers to a 9-inch pie plate and, using your
Combine pie filling, milk, butter and chips in saucepan.
Cook and stir over medium heat until mixture comes to a full bubbling boil.
Remove from heat and cool 5 minutes.
Stir twice and pour into pie shell.
Refrigerate for 3 hours.
1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
eady a greased 9 inch pie plate. In a saucepan over
Prick and bake pie shell for 10 minutes at 450\u00b0.
Set aside. Combine chocolate pudding, egg yolks, 1/4 cup sugar and milk. Cook over medium heat until thickened, stirring occasionally. Pour pudding mixture in pie shell.
Beat egg whites and 1/4 cup sugar until stiff.
Spread beaten egg whites over pudding mixture and bake in preheated 350\u00b0 oven for 10 minutes or until brown.
Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
Refrigerate until chilled through and set, at least 30 minutes.
Spread softened cream cheese evenly in bottom of baked pie shell.
Cook chocolate pudding according to package directions and pour on top of cream cheese.
Allow pudding to cool.
Completely top with cherry pie filling.
Garnish with Cool Whip.
Serves 6 to 8.
Bake chocolate cake according to directions on the box. Prepare a large box of jello chocolate pudding.
Chop Skor or Heath candy bars into small pieces (approximately 4 bars). Break cake into pieces and layer 1/2 of the cake into a bowl and pour Kahlua over cake to moisten; add a layer of pudding, a layer of Cool Whip and a layer of candy (use amount according to your taste). Repeat layers and chill to set.
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Knead together the pie dough and the 1/4