Holiday Mix & Match Pudding Pie

By melissawelch

Ingredients

• what you need
• Take 2 cups cold milk, 2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Chocolate or Vanilla Flavor Instant Pudding & Pie Filling and 1 thawed tub (8 oz.) COOL WHIP Whipped Topping and mix & match your recipe from these options...
• recipe options crust and filling choices special extra possibilities
• Peppermint-Chocolate Pudding Pie HONEY MAID Graham Pie Crust, 1 cup JET-PUFFED Miniature Marshmallows 10 peppermint candies, crushed; wedges of Peppermint Bark*
• Black Forest Pudding Pie OREO Pie Crust; 10 OREO Chocolate Sandwich Cookies, quartered 1 cup cherry pie filling, drizzle with 1 square melted BAKER'S Semi-Sweet Baking Chocolate
• Raspberry Double-Chocolate Pudding Pie OREO Pie Crust, 1 cup fresh raspberries 20 fresh raspberries; White Chocolate Curls;** 2 tsp. powdered sugar
• Banana-Caramel Chocolate Pudding Pie OREO Pie Crust, 1 cup sliced bananas 10 PLANTERS Pecan Halves, dipped in chocolate;*** 5 KRAFT Caramels melted with 1 tsp. milk

Preparation

Step 1

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.) crust; top with filling. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie.

REFRIGERATE 3 hours. Cover with remaining whipped topping just before serving. Top with special extras as directed in Tips. Store leftover pie in refrigerator.