Peppermint-Fudge Pie

Name: Peppermint-Fudge Pie
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 box (4-serving size) chocolate pudding and pie filling mix (not instant); 227 grams package cream cheese, softened; 473 milliliters milk; 1 teaspoon peppermint extract; 118 milliliters powdered sugar; 2 drops red or green food color; 1 Pillsbury® refrigerated pie crust, softened as directed on box; 118 milliliters semisweet chocolate chips; 473 milliliters frozen (thawed) whipped topping

One portion of this dish contains about 6g of protein, 24g of fat, and a total of 414 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up whipped topping, cream cheese, food color, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Heat oven to 450°F. Make pie crust as directed on box for One-Crust

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Pie Crust

Crust

Equipment you will use

Oven

Baked Shell using 9-inch glass pie plate.

Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

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Oven

Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly.

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Pudding Mix

Milk

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Sauce Pan

Remove from heat. Stir in chocolate chips until melted.

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Chocolate Chips

Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.

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Wrap

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Plastic Wrap

In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined.

Ingredients you will need

Peppermint Extract