Chocolate Ribbon Pie Recipes

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CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

You could spend a bundle on a pie in a fancy bakeshop. Or you could make this glorious Chocolate Ribbon Pie at home-in just 15 minutes (plus fridge time).

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups plus 1 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate cookie crumb crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
  • Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.

Provided by Janice Howard

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

4 ounces cream cheese, softened
2 tablespoons white sugar
1 tablespoon milk
1 (8 ounce) container frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
  • In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g

CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.

Provided by carolinafan

Categories     Dessert

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 1/2 cups thawed Cool Whip Topping
1 9-inch Oreo cookie pie crust or 1 chocolate wafer pie crust
2 cups cold milk
2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
8 chocolate curls

Steps:

  • In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
  • Gently stir in whipped topping. Spread onto bottom of crust.
  • Pour 2 cup milk into clean large bowl.
  • Add dry pudding mixes.
  • Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
  • Pour over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Just before serving, top with chocolate curls.
  • Store any leftover pie in refrigerator.

Nutrition Facts : Calories 271.1, Fat 16, SaturatedFat 9.9, Cholesterol 55.2, Sodium 428.4, Carbohydrate 28.4, Fiber 0.9, Sugar 15.7, Protein 4.2

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER



Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other image

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 17

1 all-purpose flour
1/2 cup solid shortening (recommended: Crisco)
1/4 cup cold water
Pinch salt
1 1/2 sticks of butter
1 1/2 cups powdered sugar
5 egg yolks
1/2 teaspoon peppermint flavoring
3 squares baking chocolate, melted and cooled
5 stiffly beaten egg whites
1/3 cup sifted powdered sugar
1 teaspoon vanilla
3 ounces cream cheese, softened
1 cup heavy whipped cream
1 1/2 tablespoons sugar
1 cup frozen raspberries
1/2 tablespoon cornstarch

Steps:

  • Crust:
  • Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
  • Preheat the oven to 475 degrees F.
  • Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
  • Chocolate Filling:
  • In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
  • Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
  • Cream Cheese Filling:
  • Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
  • Raspberry Filling
  • Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

CHOCOLATE RIBBON CAKE



Chocolate Ribbon Cake image

Make and share this Chocolate Ribbon Cake recipe from Food.com.

Provided by Dani Jean

Categories     Dessert

Time 19m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened (1/2 of 8 oz package)
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) container Cool Whip Topping, thawed,divided
1 9-inch Oreo cookie pie crust (6 oz.)
2 cups cold milk
2 (3 1/2 ounce) packages jell-o chocolate flavor instant pudding and pie filling mix

Steps:

  • Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth.
  • Gently stir in half of the whipped topping.
  • Spread on bottom of crust.
  • Pour 2 cups milk into large bowl.
  • Add dry pudding mixes.
  • Beat with wire whisk 2 minutes or until well blended.
  • (Mixture will be thick.) Pour over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Just before serving, garnish with remaining whipped topping.

Nutrition Facts : Calories 292.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 63.5, Sodium 430.7, Carbohydrate 28.6, Fiber 0.9, Sugar 15.7, Protein 4.3

CHOCOLATE RIBBON PIE



Chocolate Ribbon Pie image

A layer of cream cheese and whipped topping and a layer of chocolate pudding come together perfectly in this easy chilled pie.

Provided by Allrecipes Member

Time 4h15m

Yield 8

Number Of Ingredients 7

4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
  • Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
  • Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 50.4 g, Cholesterol 20.8 mg, Fat 15.2 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 631.3 mg, Sugar 34.9 g

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE



Creamy Chocolate & Vanilla Pudding Ribbon Pie image

Creamy Ribbon Pie sounds good, but it sounds even better once you realize those ribbons are chocolate pudding running through vanilla pudding!

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 8 servings

Number Of Ingredients 7

30 vanilla wafers, finely crushed (about 1 cup)
2 Tbsp. sugar
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups milk, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Heat oven to 350ºF.
  • Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
  • Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
  • Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0.5361 g, Sugar 0 g, Protein 3 g

RIBBON PUDDING PIE



Ribbon Pudding Pie image

Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

4 cups cold fat-free milk, divided
1 package (1 ounces) sugar-free instant vanilla pudding mix
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounces) sugar-free instant butterscotch pudding mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
Optional: Whipped topping and finely chopped pecans

Steps:

  • Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

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