(by Shirley McNevich)
1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)
In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.
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