This mint chocolate pudding recipe is a sure winner not only to your family, but also to your friends. Unlike me, my friends love the combination of mint and chocolate. And they finished the entire pie in less than ten minutes, with each of them having second slices in seconds. I wouldn’t have believed it if I hadn’t seen it!
One of our friends over at This Gal Cooks has this to say about the recipe:
“Now I make extreme versions of those pies, adding cookies, candies, caramel sauce and even fruit to the pies. I like to call these pudding pies my trademark dessert. Even though I eat mostly healthy, whole foods now, there will always be a spot in my heart for pudding pies.”
There is always room for dessert, isn’t there? That’s one of the sayings that holds true. So even if you are watching your weight or you think you are too full, once dessert is there, you just won’t be able to help yourself! Most especially if it’s good dessert such as this one!
Ingredients
- 1 Keebler 9 inch pie crust, prepared according to package directions for unbaked pies. (must be baked and then cooled before use).
- 1 5.9oz box of Jell-o instant chocolate pudding
- 1 8oz container of Cool Whip, thawed and divided
- 1½ C Borden milk
- 2 C chopped mint Oreo coolies, divided
- ½ of a Ghirardelli Peppermint Bark bar, chopped
Instructions
- Whisk together the milk and instant pudding mix.
- Mix in half of the Cool Whip and then mix in 1 C of the chopped Oreo cookies.
- Pour into the prepared pie crust and spread out with a spatula.
- Refrigerate 20-30 minutes or until firm.
- Spread the remaining Cool Whip on top of the pie. Sprinkle with the remaining chopped Oreo cookies and the chopped peppermint bark.
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Quick Tip: You can substitute the peppermint bark with peppermint chips.
Thanks again to This Gal Cooks for this amazing recipe.
