Think thin mints and you've got this creamy pie, with double-chocolate pudding layered with peppermint cream.
Peppermint-Fudge Pie
- Prep Time 25 min
- Total 2 hr 10 min
- Ingredients 10
- Servings 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Stir 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
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;Carbohydrate Choice
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