Tuesday, October 8, 2013

Chocolate Cream Pie, Easy

1 Keebler graham cracker ready crust pie crust
1 (4 serving size) pkg. Jello chocolate instant pudding and pie filling
1 c. cold milk
2 sqs. Baker's semi-sweet chocolate, melted
3 c. thawed Cool Whip whipped topping

Prepare pudding with 1 cup milk as directed on package with electric mixer. Gradually blend in chocolate at low speed until smooth. Then fold in whipped topping. Spoon into pie crust. Freeze until, firm about 4 hours. Garnish with additional whipped topping and chocolate curls, if desired.
Posted by Trish Berg

No comments: