Sunday, December 7, 2008

Peppermint Chocolate Pudding Pie


A festive dessert that has a surprise layers hidden inside. This pie is perfect for Christmas and everyone loves it and asks me to make it again.

prep time: 15 min Total: 3 hours 15 min (incl. refrigerating)


2 cups of cold milk

2 packages ( 4-serving size each) JELL-O chocolate flavor instant pudding & pie filling

1 HONEY MAID Graham pie crust (6oz)

1 cup JET-PUFFFED Miniature marshmallows

1 tub(8oz) COOL WHIP whipped topping, thawed and divided

2 squares BAKER'S semi-sweet baking chocolate

1/4 cup of crushed candy canes

1 to 2 drops of peppermint oil flavoring (optional)


Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. (mixture will be thick) I also like to add 1 or 2 drops of peppermint flavoring but that's just an extra thing i doesn't call for it.

Spoon 1 1/2 cups of the pudding into pie crusts. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.

Refrigerate 3 hours.

Meanwhile, microwave chocolate in small microwavable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of the bag; squeeze chocolate into 10 desired shapes on parchment paper-covered baking sheet. Refrigerate until firm.

Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. (do NOT put candy canes on until serving time or they will bleed red all over me LOL) Serve each slice with a chocolate decoration. :)

Makes 10 servings, 1 slice each.

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