Servings: 8
Yield: 1 9-inch pie
You’ll need:
• 1 prepared graham cracker pie crust
• 2 boxes (3.9 oz each) chocolate instant pudding mix
• 2½ cups cold milk
• 1 tub (8 oz) whipped topping, thawed
• Chocolate shavings or curls, for topping
How to make it:
Whisk the chocolate instant pudding mix and cold milk together in a large bowl for about 2 minutes, until thickened.
Spread half of the chocolate pudding evenly into the prepared graham cracker crust.
Fold half of the whipped topping into the remaining pudding until smooth and fluffy.
Spread that mixture evenly over the first pudding layer.
Spread the remaining whipped topping over the top layer.
Sprinkle chocolate shavings or curls over the pie.
Cover and refrigerate for at least 2–3 hours, or until fully chilled and set.
Slice and serve cold.
Practical tip:
Make sure the milk is very cold before whisking the pudding mix so the filling thickens properly and sets into clean layers.
Enjoy,
Practical Woman
