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Before the Cooking Even Starts

Chocolate Cream Pie

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  • 1 10 inch graham cracker pie crust
  • 1 2.1 ounce box instant chocolate pudding
  • 3 cups cold milk
  • 2 cups frozen whipped topping, thawed
  • chocolate sprinkles (optional)

  1. Pull back foil and remove plastic cover from prepared graham cracker pie crust.
  2. Empty pudding mix into a bowl and add cold milk. With a mixer, blend pudding mix into milk for 2 minutes. Using a wire whisk continue to blend until there are no more bubbles. Pudding will still be soft.
  3. Pour into pie crust and set aside to firm.
  4. Top with the whipped topping chocolate sprinkles. Chill for 1 hour before slicing.

Chocolate Cream Pie

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