DOUBLE CHOCOLATE PUDDING COOKIES
How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.
Provided by Betty Crocker Kitchens
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g
GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE
Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
- Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
- Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
- To serve, top servings of pie with whipped cream and chocolate shavings.
Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g
DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
DOUBLE CHOCOLATE PUDDING
Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 2 or 3 servings
Number Of Ingredients 10
Steps:
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
DOUBLE CHOCOLATE PIE
"If you thought your days of luscious chocolate pies were over, think again!" says Carol LaNaye Burnette of Sylvan Springs, Alabama. "This light pudding pie is a rich and creamy treat."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate, Fiber 0 fiber), Protein 3g protein.
DOUBLE CHOCOLATE PUDDING
Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping.
Nutrition Facts : Calories 168 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 70mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE LAYER CHOCOLATE PIE
A lower fat chocolate cream pie from the best kept secret of the South - Tishomingo, Mississippi.
Provided by K. Bryant
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
- Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 36.9 g, Cholesterol 12 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 5.7 g, Sodium 531.5 mg, Sugar 18.3 g
JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE
Make and share this Jell-O Pudding Double Chocolate Cream Pie recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 2 PIES
Number Of Ingredients 5
Steps:
- Combine pie filling mixes, milk, butter and chips in a saucepan.
- Cook and stir over medium heat, until mixture comes to a full bubbling boil.
- Remove from heat and cool for 5 minutes, stirring twice.
- Pour into shell and refrigerate for 3 hours.
- Garnish with Cool Whip topping and grated chocolate, if desired.
DOUBLE-CHOCOLATE PIE
Double up on deliciousness this holiday season with our Double-Chocolate Pie. White chocolate and chocolate-chocolate are together once again in this creamy Healthy Living Double-Chocolate Pie recipe.
Provided by My Food and Family
Categories Pie
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CAKESPY: DOUBLE CHOCOLATE ICE CREAM PUDDING PIE RECIPE
Topping the list of things I'll never do again? Preparing instant pudding pie filling with cold milk. Why? Because as it turns out, it's far more delicious when you make it with melted ice cream.
Provided by Jessie Oleson Moore
Yield 8
Number Of Ingredients 4
Steps:
- Spoon mixture into your prepared pie crust (it will be rather thick). Using an offset spatula, smooth the filling so that it is evenly distributed.
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DOUBLE CHOCOLATE PUDDING - BAKE OR BREAK
From bakeorbreak.com
Servings 4Estimated Reading Time 2 minsCategory ChocolateTotal Time 25 mins
- Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.
- Gradually add remaining milk and continue cooking, whisking constantly, until the mixture begins to boil. Continue cooking for 3 to 5 minutes until mixture has thickened.
DOUBLE CHOCOLATE PUDDING PIE : RECIPES : COOKING …
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Category DessertCalories 258 per serving
CHOCOLATE PUDDING PIE - HANDLE THE HEAT
From handletheheat.com
Reviews 14Servings 8Cuisine AmericanCategory Dessert
- In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie. Garnish with cocoa or chocolate shavings.
NO BAKE DOUBLE CHOCOLATE CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
5/5 (2)Category DessertCuisine AmericanCalories 170 per serving
- Add the instant pudding mixes and half & half milk into a mixing bowl. Stir with a whisk for 1-2 minutes until pudding is dissolved and mixture is slightly thicker. Let it sit for 5 mintues to thicken up more.
- Add the thawed Cool Whip into the pudding and stir together until combined well. Pour into the chocolate crust and spread it out evenly. This recipe makes a thick/tall pie (which we love!) but if you prefer a not so tall pie and more servings then buy two chocolate crusts and spread the mixture between two crusts.
- Cover the pie with the enclosed plastic lid (from the store bought crust) and refrigerate for at least 6-8 hours, or overnight.
- When ready to serve garnish the pie with chocolate curls (vegetable peeler + hershey's chocolate bar). You can also make some homemade whipped cream for the topping as well or use a spray can of whipped cream to decorate the top of the pie.
DOUBLE-CHOCOLATE PUDDING RECIPE - RICHARD SAX | FOOD & …
From foodandwine.com
5/5 Category Desserts
- In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
- In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
- In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
- Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.
DOUBLE CHOCOLATE PUDDING PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 145 per serving
- Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
- Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
- Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.
DOUBLE CHOCOLATE CREAM PIE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (6)Calories 479 per servingCategory Dessert
- Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you're stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
- Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
EASY DOUBLE CHOCOLATE PIE RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (9)Total Time 20 minsCategory DessertCalories 511 per serving
- For the filling, break baking chocolate into pieces into a bowl and melt slowly in the microwave, stirring every 20 seconds. Once melted 2/3rds of the way, continue to stir chocolate to melt the rest of the way. Set aside to cool.
- In another large bowl using a hand mixer, whip milk with chocolate pudding mix until smooth. Sit 3 minutes to thicken. Whip in cooled melted chocolate. Scrape sides and mix again briefly. Fold in half of the whipped cream. Pour into cooled pie shell. Top with remaining whipped cream and chocolate shavings. Cover gently with plastic wrap and refrigerate until ready to serve.
DOUBLE CHOCOLATE PUDDING RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 549 per servingServings 6
- In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.
- Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.
- Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.
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