Moms Double Layer Chocolate Pie Food

DOUBLE-CHOCOLATE PIE

Steps:

• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread onto bottom of crust.
• Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
• Refrigerate 4 hours or until firm.

MOM'S MOST REQUESTED CHOCOLATE PIE

Steps:

• Combine all ingredients except butter in a saucepan.
• Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
• When mixture becomes thick, remove from heat and add butter; stir to combine.
• If lumping does occur, beat filling with a whip.
• Pour into pie shell.
• Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
• Bake to brown meringue.
• Best if allowed to cool to lukewarm or room temperature.

DOUBLE-LAYER PIE

Steps:

• Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
• Refrigerate 4 hours or until firm.

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.

5 MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
• Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

MOM'S DOUBLE LAYER CHOCOLATE PIE

Steps:

• Beat milk, pudding mixes, and 1/2 the Cool Whip in medium bowl with a wire whisk for 1 minute--Mixture will be thick.
• Spread in crust.
• Spread rest of Cool Whip over pie.

DOUBLE CHOCOLATE PIE

Steps:

• In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.

5 MINUTE DOUBLE LAYER PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.)
• Spread into crust; cover with remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

SUGAR FREE DOUBLE LAYERED CHOCOLATE PIE

Steps:

• In large bowl beat 2 cups milk and pudding mix with wire whisk for two minutes. Spread in crust.
• In small bowl beat cream cheese and Equal with wire whisk until fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
• Refrigerate at least 3 hours until set.