Peppermint-Fudge Pie

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

  • 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
  • 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.
  • 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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