Easy Tin Roof Pudding Pie Recipes

TIN ROOF FUDGE PIE

Steps:

• In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.

VANILLA PUDDING PIES

Steps:

• Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray.
• Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove.
• When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately.

EASY TIN ROOF PUDDING PIE

Steps:

• Spread half the caramel onto bottom of crust; top with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

SMART-CHOICE EASY TIN-ROOF PUDDING PIE

Steps:

• Spread half the caramel topping onto bottom of crust; sprinkle with half the nuts.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
• Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.

TIN ROOF PIE

Steps:

• Crust:.
• In microwave or double boiler melt chocolate and butter.
• Spread onto the bottom and up sides of pie crust.
• Refrigerate until chocolate is set.
• Peanut Layer:.
• In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
• Remove from heat, stir in peanuts.
• Spoon into pie shell and refrigerate while you make the chocolate layer.
• Chocolate Layer:.
• In a small saucepan over low heat, melt chocolate and butter.
• Remove from heat.
• Let stand 15 minutes.
• Meanwhile beat cream and vanilla until soft peaks form.
• Carefully fold 1/3 of whipped cream into chocolate mixture.
• Fold in remaining whipped cream.
• Spread over peanut layer.
• Refrigerate until set.
• Topping:.
• In a small saucepan over medium heat melt topping ingredients.
• Drizzle over pie.

TIN ROOF FUDGE PIE

Steps:

• In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of crust refrigerate until the chocolate is set. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat stir in peanuts. Spoon into pie shell refrigerate. In a small saucepan over low heat, melt chocolate and butter. Remove from the heat let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture fold in the remaining whipped cream. Spread over peanut layer refrigerate until set. Garnish with whipped cream and peanuts if desired. In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.© Copyright Reiman Publications, 1993-1997

TIN ROOF FUDGE PIE

Steps:

• In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of crust refrigerate until the chocolate is set. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat stir in peanuts. Spoon into pie shell refrigerate. In a small saucepan over low heat, melt chocolate and butter. Remove from the heat let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture fold in the remaining whipped cream. Spread over peanut layer refrigerate until set. Garnish with whipped cream and peanuts if desired. In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.© Copyright Reiman Publications, 1993-1997

TIN ROOF CHOCOLATE PIE

Steps:

• In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
• Spread over bottom of baked crust.
• Chill.
• In next small saucepan, cook and stir caramels and cream until smooth.
• Add peanuts; spoon into crust.
• In medium saucepan, combine milk, chocolate chips and marshmallows.
• Cook and stir on low until smooth.
• Remove from heat; add vanilla.
• Set aside to cool.
• Beat the 1 cup cream to soft peaks.
• Fold into the cooled chocolate mixture.
• Spoon into crust.
• Chill until set.
• When serving, melt the 3 caramels with the cream and butter.
• Let cool slightly.
• Top each serving with caramel mixture, whipped cream and a few chocolate chips.