Peppermint Chocolate Pudding Pie Recipe

Peppermint Chocolate Pudding Pie Recipe

  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
  • 1 HONEY MAID Graham Pie Crust
  • 1 cup JET-PUFFED Miniature Marshmallows
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 1/4 cup crushed candy canes
  1. Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 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. Refrigerate 3 hours.
  3. Meanwhile, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. 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. Refrigerate until firm.
  4. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.
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