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Panic Pie

Panic Pie

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2- 9 in ch graham cracker pie shells
1 tub Philadelphia Cheesecake Filling
4 cups milk (I use skim but it can be any milk)
2 small boxes Jell-O Cook & Serve Chocolate Pudding
2 tubs (8 oz. each) Cool Whip
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Let's Make It
1
1. Divide the cheesecake filling between the 2 pie shells.
2
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
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.
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