Ingredients
- 1 box of refrigerated pie crusts, softened as direction
- on box
- 2 cups of milk
- 1 box (4 serving size) chocolate pudding and pie filling
- mix, not instant
- 1/2 cup semisweet chocolate chips
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup of powdered sugar
- 1 tsp. peppermint extract
- 2 drops red or green food color
- 2 cups of frozen (thawed) whipped topping
- Shaved chocolate, if desired
Preparation
Step 1
Heat oven to 450 degrees. Make pie crust as directed on box for one-crust baked shell using 9 inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
Meanwhile, in 2 quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate for 45 minutes or just until cooled.
In a small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup of whipped topping over the pudding layer. Garnish with chocolate shavings. Refrigerate for 1 hour or until chilled before serving. Store in refrigerator.