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Chocolate Glazed Turtle Pie

The directions for this luscious chocolate pie should just say, "some assembly required." There's really not much cooking skill required to make this pie; the main thing is to put the ingredients together. The recipe comes from the Kraft Foods site.





Chocolate Glazed Turtle Pie
1 prepared graham cracker pie crust (6 ounce)
1/4 cup caramel ice cream topping
1/2 cup pecan halves, divided
2 packages (3.9 ounce each) chocolate instant pudding mix
2 cups cold milk
2 cups thawed whipped topping (like Cool Whip), divided
2 squares semi-sweet chocolate

Spread caramel topping in the bottom of the prepared pie crust. Reserve 10 whole pecans for garnish (I used 12 pecans). Coarsely chop remaining pecans; sprinkle over caramel topping in pie shell.
Beat the pudding mixes with milk and whisk for 2 minutes. Stir in 1 cup Cool Whip; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining Cool Whip in microwaveable bowl on HIGH 1 minute; stir until melted and blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.

Pour caramel topping in the bottom of the pie crust, then top with chopped with pecans.





Beat pudding mixes with milk, then stir in Cool Whip. Pour into crust over nuts and caramel; chill until firm.

Melt chocolate squares and remaining Cool Whip in microwave for 1 minute, stir until melted and blended. Spread over pie. Top with reserved pecans.



This is an extra-easy pie to make, but the taste is over the top!

The directions for this luscious chocolate pie should just say, "some assembly required." There's really not much cooking skill required to make this pie; the main thing is to put the ingredients together. The recipe comes from the Kraft Foods site.





Chocolate Glazed Turtle Pie
1 prepared graham cracker pie crust (6 ounce)
1/4 cup caramel ice cream topping
1/2 cup pecan halves, divided
2 packages (3.9 ounce each) chocolate instant pudding mix
2 cups cold milk
2 cups thawed whipped topping (like Cool Whip), divided
2 squares semi-sweet chocolate

Spread caramel topping in the bottom of the prepared pie crust. Reserve 10 whole pecans for garnish (I used 12 pecans). Coarsely chop remaining pecans; sprinkle over caramel topping in pie shell.
Beat the pudding mixes with milk and whisk for 2 minutes. Stir in 1 cup Cool Whip; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining Cool Whip in microwaveable bowl on HIGH 1 minute; stir until melted and blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.

Pour caramel topping in the bottom of the pie crust, then top with chopped with pecans.





Beat pudding mixes with milk, then stir in Cool Whip. Pour into crust over nuts and caramel; chill until firm.

Melt chocolate squares and remaining Cool Whip in microwave for 1 minute, stir until melted and blended. Spread over pie. Top with reserved pecans.



This is an extra-easy pie to make, but the taste is over the top!

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