Easy Chocolate Mint Pudding Pie Food

CREAMY CHOCOLATE-MINT PIE

Steps:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
• In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
• Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
• When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.

MINT CHOCOLATE PUDDING PIE

Steps:

• Whisk together the milk and instant pudding mix.
• Mix in half of the Cool Whip and then mix in 1 C of the chopped Oreo cookies.
• Pour into the prepared pie crust and spread out with a spatula.
• Refrigerate 20-30 minutes or until firm.
• Spread the remaining Cool Whip on top of the pie. Sprinkle with the remaining chopped Oreo cookies and the chopped peppermint bark.

MINT CHOCOLATE CREAM PIE

Steps:

• Prepare and bake the crust: Preheat the oven to 350°F. Grind the chocolate wafers in a food processor until you have medium-fine crumbs. Add the crumbs to a bowl and stir in the butter, sugar, and salt, mixing until the crumbs are like wet sand and the mixture clumps together when pressed in your fist. Press the crumbs into a 9-inch pie dish and tamp down with the bottom of a measuring cup. Bake for 10 to 12 minutes until the crust looks and feels dry to the touch, and your kitchen smells like Oreos. Cool on a rack while you make the filling.
• Make the filling: Whisk the egg yolks, sugar, cocoa, and cornstarch together in a medium saucepan to make a smooth paste. (Add a splash of milk if it's too dry to mix; the idea is just to get these ingredients thoroughly mixed together before adding the rest of the milk and cream.) Whisk in the milk and cream. Heat the mixture over medium heat, whisking constantly, until the pudding thickens enough to leave visible tracks from the whisk. This could take anywhere from 10 to 20 minutes depending on your stovetop. Don't be tempted to turn up the heat because the pudding can easily start to curdle. Remove from the heat and stir in the butter, extract, and salt. Place a strainer over a bowl, and use a spatula to gently press the pudding through to catch any bits of egg that might have curdled.
• Fill and chill the pie: Spread the pudding into the crust. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill the pie for at least 6 hours to set or overnight. When ready to serve, top with whipped cream and chopped peppermint bark.

EASY CHOCOLATE MINT 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. baking chips.
• Pour into crust.
• Top with remaining COOL WHIP and baking chips.

CHOCOLATE MINT PIE

Steps:

• Combine pudding mix, milk powder, and water in a medium bowl.
• Mix well with a whisk.
• Fold in mint extract, food colouring and Cool Whip.
• Stir in chocolate chips.
• Pour into pie crust and refrigerate until ready to serve.

PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

EASY GRASSHOPPER PIE

Steps:

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

EASY CHOCOLATE PUDDING

Steps:

• In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.

CHOCOLATE MINT GRASSHOPPER PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
• Melt chocolate as directed on package; drizzle over pie.
• Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.