This is a nice dessert recipe that I made for Thanksgiving. The key is to let it set in the fridge for the total amount of time. It is very good – especially if you like chocolate pudding. I like it because it is easy to make and is cheap on the wallet. If you decide to make it, I would like to know what you thought of it. Here we go.
- 1 1/2 cups cold milk
- 1 package 4 oz of chocolate instant pudding & pie filling mix
- 1 pie crust – Most recipes use an Oreo pie crust. I prefer a Nilla wafer crust or a graham cracker crust.
- 2 cups thawed Cool Whip or store bought whipped topping
Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2-3 minutes or until well blended. Spoon half of the pudding into crust.
Gently stir 1 cup of whipped topping into remaining pudding, spoon over pudding layer in crust.
Top with the remaining 1 cup of whipped topping. Refrigerate for at least 3 hours.
Try not to open the refrigerator door for the 3 hours. It needs all the time it can get to properly set.
Do you have a twist to add to it? Hit up the comments.