Chocolate Pudding Pie

average rating

rate/review

prep time

15 min

total time

3 hr 30 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/4 cups Oreo Baking Crumbs

1/4 cup non-hydrogenated margarine, melted

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

2 cups thawed Cool Whip Whipped Topping, divided

make it

PREHEAT oven to 350°F. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.

TOP with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator.

kraft kitchens tips

Jazz It Up

Sprinkle 2 Tbsp. chopped toasted pecans onto bottom of crust before adding filling as directed.

Healthy Living

Good news! You'll save 50 calories per serving by preparing with 30% Less Fat Oreo Cookies, skim milk, Jell-O Fat Free Instant Pudding and Cool Whip Light Whipped Topping.