Cool Whip Chocolate Pudding Pie - Recipes - Page 8

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Results 71 - 80 of 376 for cool whip chocolate pudding pie

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71. DIET CHOCOLATE FUDGE CREAM PIE

Make pudding; beat only 1 minute. Pour into pie crust. Refrigerate about 1 hour. Mix Cool Whip, walnuts and maple syrup. Spread over pie.

72. CHOCOLATE DIPPED PRETZEL DESSERT

Heat oven to 350 degrees. ... for 8 minutes; cool. In same bowl, combine ... well. Beat in pudding mix for 2 minutes. Refrigerate ... fold in Cool Whip. Spread on cooled crust. ... until ready to serve.

73. EASY CHOCOLATE PEANUT BUTTER PIE

Mix peanut butter and sugar ... and pour into pie crust (leave 1 tablespoon aside for garnish). Cook pudding according to directions on box ... cooled, top with Cool Whip and garnish with remaining peanut butter mixture.

74. CHOCOLATE DREAM PIE

Prepare whipped topping mix as ... remaining milk and pudding mix. Blend; then beat at ... occasionally. Spoon into pie shell. Chill at least 4 ... to 2 1/4 cups.

75. WHITE CHOCOLATE BERRY CREAM PIE

Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk ... of crust; top with pudding mixture. Refrigerate four hours or until set.

76. WHITE CHOCOLATE STRAWBERRY PIE

Combine pineapple, yogurt, pudding mix and toasted coconut. Mix well. Fold in Cool Whip. Spoon into crust. If ... with toasted coconut. Refrigerate.

77. CHOCOLATE DELIGHT

Bake about 30 minutes at 350 degrees. Cool. Mix 1st layer together ... first layer. Mix 3rd layer and pour on second layer. Top with 4th layer.

78. SUGAR-FREE CHOCOLATE PECAN PIE

Make the pudding as directed; add pecans. Place into baked pie shell and top with a thin layer of Cool Whip.

79. EASY CHOCOLATE TRIFLE

Heat oven to 350 degrees. ... directed on package; cool completely. Cut cake into halves ... and refrigerate at least 4 hours. 8 to 10 servings.

80. CHOCOLATE TRIPLE LAYER PIE

Prepare pudding as directed on packages. Spoon ... of pudding into pie crust and smooth out. Gently stir 1/2 Cool Whip into remaining pudding. Spread over ... set. Garnish as desired.

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