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Peppermint Fudge Pie




Source of Recipe


Tidy House Etc.


List of Ingredients




1 pillsbury refrigerated pie crust, softened
2 Cups milk
1 (3.4oz.)pkg. chocolate pudding mix (not instant)
1/2 Cup semisweet chocolate chips
1 (8oz.)pkg. cream cheese, softened
1/2 Cup powdered sugar
1 tsp. peppermint extract
2 drops red or green food color
2 Cups frozen whipped topping, thawed
Shaved chocolate, if desired


Recipe



Heat oven to 450 degrees. Prepare pie crust as directed on pkg. for one-crust baked shell using 9 inch glass pie pan. Bake for 9-11 min. or until light golden brown. Cool 30 min.

Meanwhile, in med. saucepan, combine milk and pieheat, stirring constantly. Remove from heat. Stir in Chocolate chips, until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 min. or just until cooled.

In small bowl, combine cream cheese, powdered sugar, peppermint extract and food color; beat with mixer at med speed until smooth. Gradually add 1 cup of the whipped topping, beating at low speed until combined. Spread in cooled baked shell.

Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shaving. Refrigerate 1 hour or until chilled before serving. Store in refrigerator