Creamy Chocolate Pie doesn’t get any easier than this recipe. By combining milk, two packages of chocolate pudding and Cool Whip, you are in for a delicious chocolate pie that even the least experienced cook could make. Recipe is from Ethel Eynard. Jefferson City, MO. 1998.
Creamy Chocolate Pie
- 1 3/4 cups milk
- 6.8 ounces instant chocolate pudding mix
- 8 ounces Cool Whip
- 1 cookie crumb pie crust
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Garnish as desired. Store pie in refrigerator.