Cool Whip Triple Layer Chocolate Pie Food

OREO® TRIPLE LAYER CHOCOLATE PIE

Steps:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; top evenly with chocolate morsels.
• Cover; refrigerate 6 hours or until set. Cut into 8 slices to serve. Top with additional Reddi-wip, if desired.

KRISSY'S EASY CHOCOLATE TRIPLE LAYER PIE

Steps:

• In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust.
• Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.

CHOCOLATE CREAM PIE

Steps:

• Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
• Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
• To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
• Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
• Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up.
• When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
• Store leftovers in the fridge for 3-4 days.

COOL WHIP TRIPLE LAYER CHOCOLATE PIE

Steps:

• Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
• Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
• Refrigerate 3 hours or until set.

COOKIES AND CREAM TRIPLE LAYER PIE

Steps:

• Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 min.; pour 1-1/2 cups into crust.
• Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining COOL WHIP. Spread over pie.
• Refrigerate 4 hours or until firm.

COOL WHIP TRIPLE LAYER CHOCOLATE PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
• Spoon 1 1/2 cups pudding onto the bottom of the crust.
• Stir 1/2 of the whipped topping into the remaining pudding.
• Spoon mixture on top of pudding in crust.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set.

TRIPLE LAYER CHOCOLATE CREAM PIE

Steps:

• In a bowl beat cream cheese and powdered sugar until fluffy
• Fold in 4 oz whipped topping.
• Spread mixture in pie crust.
• In another bowl, combine pudding mix and milk.
• Beat until it begins to thicken.
• Spread mixture in another layer over cream cheese layer.
• Top with remaining whipped topping.
• Garnish top with shavings from chocolate bar.

TRIPLE LAYER CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse chocolate cookie crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
• To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, 6 to 8 minutes or until mixture just begins to boil. Cook, whisking constantly, for 1 more minute. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter and vanilla. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling over cooled crust. Place plastic wrap directly ever filling and refrigerate for 30 minutes.
• To prepare mousse, microwave milk chocolate chips and 3 tablespoons heavy cream in a medium bowl at 50% power for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally.
• Beat 1 cup heavy cream and 2 tablespoons sugar at high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth. Fold in remaining whipped cream. Spread mousse over chocolate filling. Cover and chill 8 to 24 hours or until set.
• Meanwhile, prepare the chocolate whipped cream by adding 2 cups heavy cream and chocolate syrup to a large bowl. Beat at high speed with an electric mixer until foamy. Gradually beat in sugar. Continue beating until soft peaks form. Top pie with chocolate whipped cream before serving. Garnish with chocolate curls, if desired.

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.