1 box (3.5 oz.) chocolate instant pudding and pie filling
1/2 tub extra creamy whipped topping
1 teaspoon vanilla extract
1/2 capful orange extract
4 heaping teaspoons powdered sugar
Grated Mexican Chocolate for topping
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Let's Make It
Remove lid from graham cracker crust. Save lid. In a small mixing bowl, combine cream cheese, orange extract and 4 heaping teaspoons powdered sugar. Blend until smooth. Spread mixture in the graham cracker crust making sure that you coat the sides as well as the bottom in an even layer.
Make pie filling according to package directions. Pour into graham cracker crust. Refrigerate for 20 to 45 minutes or until set. Remove from refrigerator.
Prepare topping by mixing whipped topping with the vanilla & orange extracts and 4 heaping teaspoons of powdered sugar. Should look shiny. Cover top of pie with topping mixture, cover with lid and return to refrigerator. Serve chilled with a grating of Mexican Chocolate over top.