Easy Rocky Road Pudding Pie Food

ROCKY ROAD FREEZER PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

EASY ROCKY ROAD PUDDING PIE

Steps:

• Prepare pudding mix as directed on package for pie filling, using 1-1/2 cups milk. Let stand 2 min. Stir in half the COOL WHIP, marshmallows and 1/2 cup nuts.
• Pour into crust. Refrigerate 3 hours or until chilled.
• Top with remaining COOL WHIP, nuts and chocolate syrup just before serving.

ROCKY ROAD ICE CREAM SHOP PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.
• Freeze 6 hours or until firm.
• Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Store leftovers in freezer.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

ROCKY ROAD PIE

Steps:

• Mix graham cracker crumbs, brown sugar and oatmeal.
• Pour over melted butter and mix well.
• Pat into a 9" pie pan.
• Mix milk with pudding mix until blended.
• Add marshmallows and 1/2 of whipped topping.
• Carefully, put remainder of topping in bottom of pie shell.
• Pour pudding mixture over top.
• Sprinkle with walnuts.
• Refrigerate for at least 2 hours.

CHRISTMAS ROCKY ROAD

Steps:

• Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
• Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
• Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
• Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

ROCKY ROAD PUDDING

Steps:

• In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
• Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.