Peppermint-Fudge Pie

Think thin mints and you've got this creamy pie, with double-chocolate pudding layered with peppermint cream.

Prep: 25 min | Total: 2 hr 10 min | Yield: 8 servings

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 cups milk
• 1 (4 serving size) box chocolate pudding and pie filling mix (not instant)
• 1/2 cup semisweet chocolate chips
• 1 (8 ounce) package 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

Instructions

1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using a 9 inch glass pie plate.
2. Bake for 9 to 11 minutes or until light golden brown.
3. Cool completely, about 30 minutes.
4. Meanwhile, in a 2 quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat.
5. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding.
6. Refrigerate 45 minutes or just until cooled.
7. In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth.
8. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
9. Stir cooled pudding mixture; spread over cream cheese layer.
10. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings.
11. Refrigerate for 1 hour or until chilled before serving.
12. Store in the refrigerator.

Notes

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

Attribution

Recipe and photo used with permission from: Pillsbury