An easy chocolate pudding pie with banana and caramel is bound to be good. But wait, there's more! It's also got pecan halves and an Oreo cookie-crust. Oh. My.
What You Need
Original recipe yields 8 servings
8 PLANTERS Pecan Halves
1 oz. BAKER'S Semi-Sweet Chocolate, melted
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
1 pkg. OREO Pie Crust (6 oz.)
1 cup sliced banana
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
10 KRAFT Caramels
Add To Shopping List
Let's Make It
Dip one end of each nut half in melted chocolate. Place on waxed paper-covered baking sheet; refrigerate until firm.
Meanwhile, beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spoon 1-1/2 cups pudding into crust; top with banana slices. Gently stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours or until firm.
Microwave caramels and remaining milk in small microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and sauce is well blended. Cool slightly.
Top pie with remaining COOL WHIP, nuts and caramel sauce just before serving.
Balance out your choices throughout the day so you can enjoy a piece of this delicious pie.
Pie can be refrigerated up to 24 hours before serving. Garnish with nuts, COOL WHIP and caramel sauce just before serving.
Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.