Mix Match Pudding Pie Recipes

MIX & MATCH PUDDING PIE (LOW FAT ! )

Steps:

• Pour milk into medium bowl.
• Add pie filling mix.
• Beat with wire whisk 2 min until well blended.
• Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
• Gently stir in cool whip into remaining pudding.
• Spoon over pie.
• Refridgerate for 3 hours.
• Top with cool whip before serving.

S'MORES PUDDING PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F.
• Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
• Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
• For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
• Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
• Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.

MIX & MATCH PUDDING PIE

Steps:

• Then follow our 3 simple steps:
• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into 1 (6-oz.) Pie Crust; top with Special Extras. Gently stir 1-1/2 cups thawed COOL WHIP Whipped Topping into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Top with remaining COOL WHIP Whipped Topping just before serving. Store leftover pie in refrigerator.

MIX & MATCH PUDDING PIE

Steps:

• Then follow our 3 simple steps:
• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into 1 (6-oz.) Pie Crust; top with Special Extras. Gently stir 1-1/2 cups thawed COOL WHIP Whipped Topping into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Top with remaining COOL WHIP Whipped Topping just before serving. Store leftover pie in refrigerator.

SPRING MIX & MATCH PUDDING PIE

Steps:

• Pour milk inot medium bowl. Add choice of pudding. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick).
• Spoon 1 1/2 cups of pudding into pie crust. Top with special extra.
• Gently stir in 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Top with remaining whipped topping just before serving.