Peppermint Chocolate Pudding Pie

This easy-to-make Peppermint Chocolate Pudding Pie is perfect to bring to a party since it serves 10.

Peppermint Chocolate Pudding Pie

To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.


  • 2 cups cold milk
  • 2 (4 serving size) boxes JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 HONEY MAID Graham Pie Crust (6 ounces)
  • 1 cup JET-PUFFED Miniature Marshmallows
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 2 squares BAKER'S Semi-Sweet Baking Chocolate
  • 1/4 cup crushed candy canes


  1. Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
  2. Spoon 1 1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.
  3. Refrigerate for 3 hours.
  4. Meanwhile, microwave chocolate in small microwaveable bowl on HIGH for 1 minute. Stir until melted. Cool slightly.
  5. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet.
  6. Refrigerate until firm.
  7. Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes.
  8. Serve each slice with a chocolate decoration.

Yield: 10 servings, one slice each

Nutritional Information: Calories 320 Total fat 12 g Saturated fat 7 g Cholesterol 5 mg Sodium 450 mg Carbohydrate 52 g Dietary fiber 1 g Sugars 34 g Protein 3 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 6 %DV

Recipe and photo used with permission from: Kraft Heinz Company