Prep 15 mins
Cook 0 mins
My niece made this in her Super Saturdays cooking class. She has raved about ever since so I made this pie for our Thanksgiving dessert. When I made this I used 2 boxes of sugar free chocolate pudding. Also I used a hand mixer to beat my pie filling.
- 9 inches graham cracker crust
- 8 ounces chocolate flavor instant pudding and pie filling mix (2 boxes)
- 2 3⁄4 cups milk
- Cool Whip
- In a large bowl, combine pudding mix and milk; beat 2 minutes with a wire whisk. Pour into the crust.
- Refrigerate at least 1 hour or until set. Top with whipped cream.