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Peppermint-Fudge Pie

Name: Peppermint-Fudge Pie
Prep time: 25 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Prep 25 min
Total 2 hr 10 min
Ingredients 10
Servings 8

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

By Pillsbury Kitchens

Updated Jul 24, 2012

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
By placing a sheet of plastic wrap directly on the surface of the pudding you prevent a "skin" (thicker layer) from forming.
tip 2
Use green food color for the peppermint layer for a St. Patrick's Day dessert. Decorate with small candy shamrocks.

Nutrition Information

420 Calories, 24g Total Fat, 5g Protein, 46g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 210

Total Fat: 24g; 36%

Saturated Fat: 14g; 68%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 310mg; 13%

Potassium: 200mg; 6%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 1g; 6%

Sugars: 28g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 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;