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Panic Pie

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Make It

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  • 1. Divide the cheesecake filling between the 2 pie shells.
  • 2. In a 2 quart sauce pan add 4 cups of milk and add the pudding(both boxes). Cook per Directions o the package. When the pudding is done divide between the 2 pie shells and level out.
  • 3. Cool the pies in the refrigerator for 1 – 2 hours. Then top each pie with an 8 oz. container of Cool Whip. Cut in to 8 pieces and serve as cold as possible.

Special Equipment Needed


Note: if you put the plastic covers back on the pie you will get condensation. Just lay a paper towel on the chocolate and then wipe the lid. This will prevent the Cool Whip from going runny. You can put any flavor pudding you want on the cheesecake filling I just happen to have chocolate on hand. I do use toasted coconut or shaved chocolate on top for looks sometimes.

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