Ingredients
- 1 package cream cheese, softened
- 1 1/2 cup cold half and half, light cream, or milk
- 1 package chocolate instant pudding
- 3 1/2 cups Cool Whip, thawed
- 1 package German Sweet chocolate, chopped
- 1 cup chopped honey-roasted pecans or plain pecans
- 1 pre-packaged chocolate pie crust
Directions
Beat cream cheese in large bowl of an electric mixer at high speed until smooth. Add half and half and beat a low speed until well mixed. Add pie filling mix; beat until well blended, 1 minute. Fold in whipped topping, chocolate, and pecans. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes before serving. Store any leftover pie in freezer.
By Robin from Washington, IA
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