Gluten Free Chocolate Cream Pie with MI-DEL's Graham Style Pie Crust
Gluten Free Chocolate Cream Pie with MI-DEL's Graham Style Pie Crust is a quick easy delicious dessert.
Servings 8
Calories 160kcal
Ingredients
- 1 MI-DEL Gluten Free Graham Style pie crust
- 2 cups milk
- 2 Jell-O Chocolate Instant Pudding 3.9 ounce each boxes
- 1 10 ounce frozen truwhip whipped topping Divided. Thaw in the refrigerator for 4 hours until softened.
Instructions
- Combine the milk and pudding mix in a large bowl.2 cups milk, 2 Jell-O Chocolate Instant Pudding
- Spoon 1 1/2 cups of the mixture into the crust.
- Stir 5 ounces of truwhip into the remaining pudding mixture.
- Then, spoon on top of pudding in the crust.
- Finally, top with the remaining truwhip.
- Refrigerate for 4 hours. Slice and enjoy.
Notes
What is the best way to slice and serve the pie for clean, neat pieces? To achieve clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Can I make mini chocolate cream pies instead of one large pie? Yes, you can use individual pie crusts to make mini chocolate cream pies. Just be sure the crusts are gluten free.
What toppings can I use for this chocolate cream pie? Popular toppings include chocolate shavings, chocolate chips, sprinkles, or fresh berries.
How should I store leftovers? Store any leftover pie in the refrigerator, covered, to maintain its freshness.
Nutrition
Calories: 160kcal
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