Holiday Mix & Match Pudding Pie

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10 servings, one slice each

What You Need

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Make It

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  • Then follow our simple steps:
  • Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
  • Spoon 1-1/2 cups of the pudding into 1 (6-oz.) crust; top with filling. Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie.
  • Refrigerate 3 hours. Cover with remaining whipped topping just before serving. Top with special extras as directed in Tips. Store leftover pie in refrigerator.


Dessert can be a part of a balanced diet, but remember to keep tabs on portions

Special Extra Directions

*Peppermint Bark: Microwave 1 pkg. (4 oz.) BAKER'S Semi-Sweet Baking Chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring every 30 sec. Stir in 1/4 cup crushed peppermint candies (about 10 candies). Spread thinly onto waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces; place on top of pie. **White Chocolate Curls: Microwave 1 oz. BAKER'S Premium White Baking Chocolate on HIGH 15 sec. Slowly pull a vegetable peeler along one side of the chocolate to make each curl. Use wooden pick to arrange curls in center of pie. ***Chocolate-Dipped Pecans: Microwave 1 oz. BAKER'S Semi-Sweet Baking chocolate in microwaveable bowl on HIGH 30 sec. or until melted; stir. Dip one end of each pecan half in chocolate. Place on waxed paper-covered baking sheet. Refrigerate until firm. Arrange over pie.


  • 10 servings, one slice each

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