Dream Whip Chocolate Pie Recipes

DREAM WHIP PIE

Steps:

• Measure 1 cup of the cold milk into a medium-sized bowl.
• Add the Dream Whip envelopes and vanilla, and mix using a handheld mixer on high for 6 minutes.
• Alternatively, mix in a stand mixer with the whisk attachment until thick.
• Add the rest of the milk (1-3/4 cups) and both packs of pudding mix to the thickened whipped topping.
• Whisk on low until it starts to incorporate.
• Scrape the bowl down and turn the mixer up to high, beating for an additional 2 minutes.
• Using a spatula, scrape the mix into the prepared pie crust and smooth over the top.
• Let the pie set in the fridge for at least 4 hours.
• Add any toppings just before serving and store leftovers in the fridge.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE-CARAMEL DREAM PIE

Steps:

• Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes., Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer., In a small bowl, beat cream cheese and 1/3 cup confectioners' sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer., Sprinkle with remaining confectioners' sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

DREAM WHIP PIE

Steps:

• Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
• Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Spoon into pie shell.
• Refrigerate at least 4 hours.
• Garnish as desired.
• Store leftover pie in refrigerator.

DREAM PIE

Steps:

• Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.
• Add remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust.
• Refrigerate 4 hours or until firm.

CHOCOLATE DREAM PUDDING PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
• Heat ice cream topping as directed on label; drizzle over pie. Top with remaining COOL WHIP.

CHOCOLATE DREAM PIE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water 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; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

EASY PEASY DREAM WHIP CHOCOLATE MOUSSE

Steps:

• Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
• In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
• Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes).
• Stir in Dream Whip mixture.
• Refrigerate until ready to serve. You can garnish with whipped cream or mint.