Peppermint-Fudge Pie

Think thin mints and you've got this creamy pie, with double-chocolate pudding layered with peppermint cream.

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  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 10
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups milk
1
box (4-serving size) chocolate pudding and pie filling mix (not instant)
1/2
cup semisweet chocolate chips
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
teaspoon peppermint extract
2
drops red or green food color
2
cups frozen (thawed) whipped topping
Shaved chocolate, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
  • 3 In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
  • 4 Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
  • 3 In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
  • 4 Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

By placing a sheet of plastic wrap directly on the surface of the pudding you prevent a "skin" (thicker layer) from forming.

Use green food color for the peppermint layer for a St. Patrick's Day dessert. Decorate with small candy shamrocks.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
310mg
310%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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