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.
Spoon melted peanut into pie crust, drizzling all over. Sprinkle
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.
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.
).
Knead together the pie dough and the 1/4
ize saucepan, pour the cold chocolate soy milk into the pan
ackers to a 9-inch pie plate and, using your
eady a greased 9 inch pie plate. In a saucepan over
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.
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.
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.
Whip the 2 packages of chocolate pudding with the 2 cups of
nto medium bowl. Add dry pudding mixes and beat with wire
Pour milk into a large mixing bowl.
Add dry pudding mix.
Beat with wire whisk for 2 minutes.
Spoon half of pudding mix into crust.
Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
Spoon over pudding layer in the crust.
Top with the remaining Cool Whip.
Refrigerate at least 3 hours.
Store in refrigerator.
Slice Twinkies in half lengthwise.
Set in bottom of pie plate, cream side up.
Slice 2 bananas on top of Twinkies.
Make chocolate pudding and pour over bananas.
Cover pie with Cool Whip.
Set for 1 hour or more in refrigerator.
If using a baked pie crust, pre-bake in a
Combine baking crumbs and butter in 9 inch pie plate.
Press firmly onto bottom and up side of pie plate to form crust.
Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes.
Gently stir in 2 cups of the whipped topping.
Spoon into crust.
Refrigerate 30 minutes or until set.
Top each serving with 1 tbsp of the remaining whipped topping just before serving. Store in refrigerator.