Easy Chocolate Candy Bar Pudding Pie Food

CANDY CRUNCH PUDDING PIE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
• Pour into crust.
• Refrigerate 1 hour.
• Top with remaining COOL WHIP, toffee and melted chocolate before serving.

EASY CHOCOLATE-CANDY BAR PUDDING PIE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and chopped candy bar.
• Pour into crust.
• Top with remaining COOL WHIP, then drizzle with caramel topping.
• Refrigerate 3 hours or until firm.

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

CANDY BAR PIE

Steps:

• Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
• Gently Stir in 2 cups Cool Whip.
• Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
• Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
• Spoon 1 1/2 cup of pudding into crust and spread evenly.
• Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
• Spread cream cheese mixture into crust on top of pudding.
• Spread other pudding mixture on top of candy bar mixture.
• Top with some chopped candy bars and garnish edges with cool whip if desired.
• Refrigerate at least 4 hours serve chilled.
• **To soften cream cheese, microwave for 15 seconds on high.

EASY CHOCOLATE-COCONUT PUDDING PIE

Steps:

• Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. chopped candy.
• Pour into crust.
• Top with remaining COOL WHIP and candy.

WHITE CHOCOLATE PIE

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

CANDY CRUNCH PUDDING PIE

Steps:

• Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
• Spoon into the crust.
• Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.

5 MINUTE CANDY BAR PIE

Steps:

• Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
• Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture. Spoon mixture in crust, spreading evenly. Spread remaining whipped topping over pudding layer in crust.
• Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve.