Double Layer Chocolate Pie
- Source
- Pat's Family Recipe Cookbook (handwritten, p. 5)
- Serves
- 8
- Cook
- (no bake, 4 hr chill)
Ingredients
- 4 oz cream cheese, softened
- 1 Tbsp milk or half-and-half
- 1 Tbsp sugar
- 1 tub (8 oz) Cool Whip, thawed
- 1 prepared chocolate-flavor crumb crust (6 oz)
- 2 cups cold milk or half-and-half
- 2 pkg (4-serving size) chocolate instant pudding and pie filling
Steps
- Mix the cream cheese, 1 Tbsp milk, and sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of the Cool Whip. Spread into the bottom of the crust.
- Pour the 2 cups of milk into a bowl. Add the pudding mix and beat with a wire whisk until mixed.
- Stir in the remaining Cool Whip. Spread over the cream cheese mixture.
- Refrigerate 4 hours or until set.
Notes
- Contributor left blank on the card.
