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Holiday Mix & Match Pudding Pie
Holiday Mix & Match Pudding Pie

Holiday Mix & Match Pudding Pie

3 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
3 Hr(s) Cook
What You Need
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3 chocolate cookie crumb crust
2 ready-to-use graham cracker crumb crust
10 pecan halves
10 vanilla creme-filled chocolate sandwich cookies
1 banana
1 tsp. milk
10 peppermint candies
1 cup cherry pie filling
1/2 pt. raspberries
2 tsp. powdered sugar
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Let's Make It
Then follow our simple steps:
1
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
2
Spoon 1-1/2 cups of the pudding into 1 (6-oz.) crust; top with filling. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie.
3
Refrigerate 3 hours. Cover with remaining whipped topping just before serving. Top with special extras as directed in Tips. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions
Tip 2
Special Extra Directions
*Peppermint Bark: Microwave 1 pkg. (4 oz.) BAKER'S Semi-Sweet Baking Chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring every 30 sec. Stir in 1/4 cup crushed peppermint candies (about 10 candies). Spread thinly onto waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces; place on top of pie. **White Chocolate Curls: Microwave 1 oz. BAKER'S Premium White Baking Chocolate on HIGH 15 sec. Slowly pull a vegetable peeler along one side of the chocolate to make each curl. Use wooden pick to arrange curls in center of pie. ***Chocolate-Dipped Pecans: Microwave 1 oz. BAKER'S Semi-Sweet Baking chocolate in microwaveable bowl on HIGH 30 sec. or until melted; stir. Dip one end of each pecan half in chocolate. Place on waxed paper-covered baking sheet. Refrigerate until firm. Arrange over pie.
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