Peppermint-Fudge Pie

Prep Time: 25 Min
Total Time: 2 Hr 10 Min

Makes: 8 servings

1 box Pillsbury® refrigerated pie crusts, softened
    as directed on box
2 cups milk
1 box (4-serving size) chocolate pudding and pie
    filling mix (not instant)
1/2 cup semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
2 drops red or green food color
2 cups frozen (thawed) whipped topping
Shaved chocolate, if desired

1. Heat oven to 450°F. 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.

2. Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.

3. In 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.

4. Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

High Altitude (3500-6500 ft): No change.

Recipe and photograph courtesy of Pillsbury.