Sunday, April 13, 2014

Fudge-Bottom Candy Crunch Pie

Fudge-Bottom Candy Crunch Pie

Ingredients:
  • 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 2 cups cold milk
  • 3 oz. BAKER'S Semi-Sweet Chocolate, divided
  • 1 OREO Pie Crust
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
Directions:
  • 1. Beat pudding mixes and milk in large bowl with whisk 2 minutes.
  • 2. Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 minutes or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
  • 3. Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
  • 4. Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.
  • Kraft Kitchen Tips:
  • Size-Wise:
  • Since this indulgent pie makes 8 servings, it is the perfect dessert to serve at your next party.
  • Vanilla Pudding with Toffee:
  • Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
  • How to Easily Drizzle Chocolate:
  • Use fork to drizzle melted chocolate over pie.
Source: kraftfoods.com

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