Saturday, December 18, 2010

Peppermint Chocolate Pie

1 chocolate pie crust
6 candy canes
2 cups cold milk
2 boxes (4 oz) instant pudding (1 chocolate and 1 vanilla)
1 tub (8 oz) Cool Whip whipped topping, thawed
crushed candy canes, mini candy canes, peppermint balls

Crush candy canes into small pieces and set aside. 
Pour 2 cups of milk into a bowl or measuring cup. Whisk in pudding about 2 minutes, mixture will be thick. Gently fold in 1/2 tub of Cool Whip and crushed candy canes, mix completely. Spoon into crust.
Place in fridge to set for at least 4 hours. Before serving, top with remaining Cool Whip & garnish with candy canes or peppermint balls.

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