Peppermint Chocolate Pudding Pie

This easy-to-make Peppermint Chocolate Pudding Pie is perfect to bring to a party since it serves 10.

Yield: 10 servings, one slice each

Ingredients

• 2 cups cold milk
• 2 (4 serving size) boxes Jell-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 (6 ounce) Honey Maid Graham Pie Crust
• 1 cup Jet-Puffed Miniature Marshmallows
• 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided
• 2 squares Baker's Semi-Sweet Baking Chocolate
• 1/4 cup crushed candy canes

Instructions

1. Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
2. Spoon 1 1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.
3. Refrigerate for 3 hours.
4. Meanwhile, microwave chocolate in small microwaveable bowl on HIGH for 1 minute. Stir until melted. Cool slightly.
5. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper covered baking sheet.
6. Refrigerate until firm.
7. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes.
8. Serve each slice with a chocolate decoration.

Notes

To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.

Nutrition

Per serving: Calories 320 Total fat 12g Saturated fat 7g Cholesterol 5mg Sodium 450mg Carbohydrate 52g Dietary fiber 1g Sugars 34g Protein 3g

Vitamin A 2% DV Vitamin C 0% DV Calcium 6% DV Iron 6% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company