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Chocolate Mint Pudding Pie

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 3 hr 30 min
Category: Desserts Sub Category: Pies

what you need
  • 3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
  • 1 3/4 cups cold milk, divided
  • 1/4 cup canned sweetened condensed milk
  • 1 OREO or NILLA wafer pie crust (whichever is preferred)
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 pkg. (4-serving size each) JELL-O Chocolate Mint Chip Flavor Instant Pudding and Pie Filling
  • 1 Tbsp. creme de menthe
  • 1 Tbsp. creme de cacao
make it
MIX melted baking chocolate, 1/4 cup milk, and sweetened condensed milk until well blended. Pour into crust.

WHIP cream in a mixer or with a beater until stiff peaks form. Whip in the sugar.

POUR milk into a large bowl. Add dry pudding mix. Beat or stir until well blended. Add 1/3 of the whipped cream to the pudding mixture. Spread over the chocolate layer in the crust.

FOLD the creme de menthe and creme de cacao into the remaining whipped cream. Spread it on top of the pudding layer.

REFRIGERATE the pie for 3 hours. Store leftover pie in refrigerator.
The liquors are optional but extremely recommended. One can add as much creme de menthe and creme de cacao as one desires. The more one adds, the greener and more flavorful the topping will be. *If the liquors are not used, one can add more sugar to sweeten the whipped cream. *COOL WHIP topping is another option (for a really sweet pie).

It is best if the pie is eaten in a few days because after a while the brown from the pudding layer will start to blend into the green whipped cream layer. It still takes great though. My whole family loves it!
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