Mini Chocolate Pudding Pies Recipes
MINI CHOCOLATE PUDDING PIES
Feel like a giant with these adorable Mini Chocolate Pudding Pies. With portion control built right in, Mini Chocolate Pudding Pies make great treats.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Microwave butter and 2 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 1 min. Add marshmallows; toss to evenly coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended. Add cereal; mix well.
- Use moistened hands to press cereal mixture onto bottoms and 3/4 the way up sides of 10 muffin pan cups sprayed with cooking spray.
- Beat pudding mix and milk with whisk 2 min. Spoon into crusts. Refrigerate 1 hour.
- Melt remaining semi-sweet chocolate as directed on package; cool 10 min.
- Spoon COOL WHIP onto pies just before serving; drizzle with melted chocolate. Garnish with sprinkles.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 3 g
MINI CHOCOLATE OREO PUDDING "PIES"
This quick dessert takes pudding to a new level of decadence by making it a little more like a pie featuring cookie crumbs, reminiscent of a chocolate crumb crust, and a touch of whipped topping. Feel free to make this with any flavor pudding. You can even sub in an all-natural pudding, though that will add calories (about 1/3 cup of sugar-free pudding has only 60 calories, while about 1/3 cup of naturally sweetened pudding has 90 calories). Always be sure to read labels. Numerous friends have reported, after enjoying this recipe, that they love it as is . . . their husbands usually "require" more Cool Whip. If you're making it for your guy or you are a guy, you may want to add a bit more.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- Divide the crushed cookies evenly among 4 (about 3 1/2-inch-diameter) ramekins or glass bowls. Spread the crumbs in an even layer in the bottom of each ramekin. Spoon one pudding cup over each of the cookie "crusts." Top each with 1 tablespoon whipped topping. Serve immediately.
- Each (1 pie) serving has:
- Calories: 143
- Protein: 3g
- Carbohydrates: 29g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Fiber: 2g
- Sodium: 268mg
EASY MINI CHOCOLATE PUDDING PIES
Make your day a little sweeter with these deliciously sweet Easy Mini Chocolate Pudding Pies. Made with JELL-O Chocolate Flavor Instant Pudding, semi-sweet chocolate and a graham cracker crust, these Easy Mini Chocolate Pudding Pies are the perfect way to end a meal.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Spoon into graham crusts, adding about 1/2 cup to each.
- Refrigerate 1 hour. Top with remaining ingredients before serving.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MINI WHITE CHOCOLATE PUDDING PIES (BITE-SIZED HEAVEN!)
This basic recipe is so versatile - use it with any other pudding mix, any other chocolate for ganache topping, or even chocolate cool whip! Oh no! It's so delicious, rich, and with just the amount of texture with the home-made graham cracker crust. These don't last long - at all - at my house.
Provided by cwoolbright
Categories Pie
Time 28m
Yield 24 mini muffin sizes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the pudding mix according to box directions - use less milk for a thicker pudding. I used about 1 3/4 cup milk plus added 1 tsp vanilla. Mix all until it thickens, then place in fridge for later.
- Prepare ganache: In saucepan over medium to med-low heat, melt all chocolate with whipping cream, stirring constantly. After chocolate is fully melted you should have a smooth, shiny topping for your pudding. Place in fridge for later. TIP: I just used the white and dark chocolate because it is what I had on hand. Semi-sweet chips work the best, but you can use any combination of chocolates, adjusting cream if necessary.
- Prepare crust: Melt the butter in the microwave. Mix in with the graham cracker crumbs and sugar. You can always add more or less sugar to taste.
- I used a 24-cup mini muffin tin - pat the crust into the bottom and partially up the sides of each well. Bake at 300 degrees for 8 minutes, then cool.
- Place a large spoonful of white chocolate pudding in each mini crust (DON'T do this while crust is still hot!). Place a spoonful of ganache on top, and a spoonful of Cool Whip on top of that. I garnished with white chocolate chips.
- If there are leftovers, chill in fridge.
Nutrition Facts : Calories 248.6, Fat 17.5, SaturatedFat 11.6, Cholesterol 28.2, Sodium 134.8, Carbohydrate 21.6, Fiber 0.8, Sugar 14, Protein 3
MINI CHOCOLATE CHIP BUTTERSCOTCH PUDDING PIE
If you can't make up your mind between chocolate and butterscotch pies, try this one. It will make your decision a lot easier. Cook time is chill time. Submmited to Zaar on December 8th 2006.
Provided by Chef shapeweaver
Categories Pie
Time 12m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized bowl mix together milk and pudding until well blended.
- Fold in chocolate chips.
- Pour into pie crust, top with desired amount of topping (I use about 6 ounces).
- Chill for 2 hours or for better results chill overnight.
Nutrition Facts : Calories 378, Fat 23.1, SaturatedFat 12.7, Cholesterol 6.1, Sodium 204.7, Carbohydrate 42.4, Fiber 1.7, Sugar 33, Protein 4.5
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