Featured Pinch Tips Video
- ready-made graham cracker pie shells
- 2 pkg
- cream cheese, softened
- 3/4 c
- powdered sugar, stevia or splenda
- 2 box
- chocolate fudge instant pudding, i use sugar-free variety
- 3 c
- 2% milk
- 16 oz
- ready-made whipped topping
- chocolate shavings or chocolate sprinkles
1Cream cheese should be set out until it's softened or you can do this by 30 second intervals in the microwave when you're ready to make the pie.
2Start by beating the cream cheese until it's smooth, then add the powdered sugar, a little at a time, and beat until it's well mixed and smooth. Add 1/2 of the whipped topping and mix until all is completely combined. ***NOTE:Do not over-mix as this will deflate the whipped topping. Divide this mixture between the 2 graham cracker pie shells, smoothing it evenly.
3In a bowl, mix the 2 boxes of pudding mix with the 3 cups of milk. When completely mixed, according to package directions, evenly divide into the 2 pie shells over the cream cheese mixture. This is the second layer of the pies.
4The last layer is the rest of the whipped topping evenly divided between the 2 pies. Spread evenly and you can make pretty swirls on top or however you like it. Lastly, sprinkle on the chocolate sprinkles, but I prefer to make chocolate swirls with a veggie peeler and a chocolate bar, IF I HAPPEN TO HAVE A CHOCOLATE BAR ON HAND. I usually don't have though, so I keep chocolate sprinkles in the cupboard for this use.
5Each pie makes 6 to 8 servings, depending on how large you cut the pieces. Refrigerate the pies to set, at least 3 to 4 hours before serving. *** NOTE: Any leftover pie MUST be refrigerated. ♥ Enjoy!♥