Chocolate Striped Delight Pie Recipe 455 Food

STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

STRIPED DELIGHT VINTAGE DESSERT RECIPE (1985)

Steps:

• Combine graham cracker crumbs, 1/4 cup sugar and melted butter.
• Press firmly into bottom of 13- by 9-inch pan.
• Beat cream cheese with sugar and 2 tablespoons milk until smooth.
• Fold in half of the whipped topping.
• Spread over crust.
• Using 3-1/2 cups cold milk, prepare pudding as directed on package.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Spread remaining whipped topping over pudding.
• Garnish with grated chocolate or chopped nuts, if desired.

CHOCOLATE SIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl, mix on butter. Press onto bottom of 13x9 inch dish. Refrigerate until ready to use.
• Whisk cream cheese,sugar and 2 T. milk in medium bowl until blended. Stir in 1 1/4 cups cool whip, spread over crust.
• Beat pudding mixes and 3 1/4 cups of milk with whisk 2 minutes, pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining cool whip. Refrigerate 4 hours.

STRIPED DELIGHT

Steps:

• 1. Cream cheese should be set out until it's softened or you can do this by 30 second intervals in the microwave when you're ready to make the pie.
• 2. Start by beating the cream cheese until it's smooth, then add the powdered sugar, a little at a time, and beat until it's well mixed and smooth. Add 1/2 of the whipped topping and mix until all is completely combined. ***NOTE:Do not over-mix as this will deflate the whipped topping. Divide this mixture between the 2 graham cracker pie shells, smoothing it evenly.
• 3. In a bowl, mix the 2 boxes of pudding mix with the 3 cups of milk. When completely mixed, according to package directions, evenly divide into the 2 pie shells over the cream cheese mixture. This is the second layer of the pies.
• 4. The last layer is the rest of the whipped topping evenly divided between the 2 pies. Spread evenly and you can make pretty swirls on top or however you like it. Lastly, sprinkle on the chocolate sprinkles, but I prefer to make chocolate swirls with a veggie peeler and a chocolate bar, IF I HAPPEN TO HAVE A CHOCOLATE BAR ON HAND. I usually don't have though, so I keep chocolate sprinkles in the cupboard for this use.
• 5. Each pie makes 6 to 8 servings, depending on how large you cut the pieces. Refrigerate the pies to set, at least 3 to 4 hours before serving. *** NOTE: Any leftover pie MUST be refrigerated. ♥ Enjoy!♥

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

CHOCOLATE STRIPED DELIGHT PIE RECIPE - (4.5/5)

Steps:

• Combine graham cracker crumbs, sugar and melted butter. Press firmly into bottom of 9x13 inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the shipped topping. Spread over crust. Using 3 ½ cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.

CHOCOLATE DELIGHT

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

MELT IN YOUR MOUTH CHOCOLATE DELIGHT

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.