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Chocolate Pudding-Peppermint Pie

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Chocolate Pudding-Peppermint Pie
  • Prep Time 25 min
  • Total Time 2 hr 30 min
  • Servings 8
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This pretty pie is so simple to make the kids can help decorate it with the marshmallows and crushed peppermint!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
box (5 oz) cook-and-serve chocolate pudding and pie filling mix (not instant)
1 1/2
cups miniature marshmallows
7
peppermint candies, finely crushed
Peppermint candies, if desired for garnish

Directions

  • 1 Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2 While shell is cooling, make pudding according to package directions. Pour hot pudding into cooled baked shell. Let stand 2 minutes or until slightly set. Gently sprinkle marshmallows over top of pudding; sprinkle with crushed candies.
  • 3 Cover pie with foil, tenting foil slightly to prevent marshmallows from sticking. Cool 15 minutes then refrigerate at least 2 hours or until chilled. Decorate center of pie with 2 or 3 whole peppermints before serving, if desired.
Tips  

Marshmallows will melt slightly on hot pudding but shouldn’t sink.

It’s important the foil not touch the marshmallows as the pie cools; they will stick to it.

Nutrition Information 
No nutrition information available for this recipe
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