CHOCOLATE ANGEL PIE

By curly

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Ingredients

FILLING:
1 pie single pie crust, baked at 425 for 10 to 15 minutes or until lightly browned.
1 package (4 oz) instant chocolate pudding mix
2 Tbsps cocoa
1 cup milk
1 container (8 oz) frozen non-dairy whipped topping, thawed

Details

Preparation

Step 1

Combine pudding mix and cocoa in medium bowl. Blend well.

Add milk. Beat with rotary beater or at lowest speed of electric mixer one minute.

Fold in thawed topping. Spoon into baked and cooled crust.

Freeze at least 4 hours.

Garnish with additional whipped topping and/or chocolate shavings as desired.

Store leftover pie in freezer or refrigerator.