Skip to main content

Triple Layer Chocolate Pudding Pie



I'm certain I've said it before, but I'm not a huge chocolate fan. But I've always had a soft spot for chocolate pudding. One day, when I was looking through recipes to make for Thanksgiving, knowing others were bringing the traditional pies, Tyler saw a French Silk pie that he wanted me to make. I didn't want to deal with the raw eggs, so I decided to keep looking, but still making a chocolate pie. He'd never know the difference anyway, right?

When looking for new recipes to try, especially for the kids, I base my search on appearances. I'll check Pinterest, but more often than not I do a Google Image search. Which led me to this pie. When I opened and saw it was a Kraft recipe using pudding I knew it'd be simple and delicious. Simple enough that Tyler pretty much made this on his own for Thanksgiving (at 6.5 years old).

He was ob.ses.sed. Every time I needed to make a dessert after then he asked for this pie. The time never came to make it, until his family birthday party. I had to improvise a bit, since we were expecting about 40 people at the party (Rob has a big family, and it was actually a birthday party for 4 cousins, all with June birthdays.) I doubled the fillings, and made an Oreo crust "from scratch". The crust was a little too thick, but when I include instructions in my note below, I did adjust for the quantities that will work better!

This pie is easy and delicious, and is now a go-to chocolate dessert that I'll always keep handy!


Triple Layer Chocolate Pudding Pie
Ingredients:
2 packages (3.9 oz each) Chocolate Instant Pudding
2 cups milk
1 prepared Oreo pie crust
8 oz. thawed Cool Whip whipped topping

Directions:
Beat pudding mixes and milk in a large bowl, about 2 minutes. Allow to set in fridge for a few minutes.

Spread 1 1/2 cups of the pudding onto the bottom of the prepared Oreo crust.

Stir half of the Cool Whip into remaining pudding. Spread over plain pudding layer.

Top with remaining Cool Whip and garnishments as desired.

Refrigerate at least 3 hours, or until firm.

Note: to make a 9x13 "cake" as I did here, double all, minus the pie crust. To make the pie crust:
- Crush 1 1/2 packages of Oreos, and drizzle in 1 stick of melted butter. Evenly coat the bottom of a pan, going up the sides a bit, and using a glass to tamp it down. Bake at 350 for about 7-10 minutes. Allow to cool before layering.

Source: Kraft Recipes

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it