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Tri-Layer Chocolate Pie
Three picture-perfect layers of chocolate and whipped cream. Adapted with permission from Krafts.com.
INGREDIENTS conv. chart U.S. Metric
| 2 cup(s) | cold milk |
| 2 package(s) | (4-serving size each) chocolate flavor instant pudding and pie filling |
| 1 | (6 oz.) Oreo pie crust |
| 1 tub(s) | (8-oz.) frozen whipped topping, thawed |
DIRECTIONS
- Pour milk into a large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes. (Mixture will be thick.)
- Spoon 1 1/2 cups of the pudding onto the bottom of the crust. Gently stir half of the whipped topping into remaining pudding — it will be lighter than the layer in the crust.
- Spread lighter pudding mixture evenly over darker layer in crust; top with the remaining whipped topping. Refrigerate 3 hours, or until set. Sprinkle with your favorite chocolate garnish, if you like (see “Top Toppings,” right, for ideas). Refrigerate any leftover pie
Photo: Iain Bagwell
COOKING INFO
| Serves |
8
|
| Yield | 8 servings |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
NUTRITIONAL INFORMATION (per serving)
| Calories | 323 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 8mg |
| Sodium | 577mg |
| Total Carbohydrate | 48g |
| Dietary Fiber | 1g |
| Sugars | -- |
| Protein | 3g |
| Calcium | -- |
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