Chips Ahoy! Chocolate Pie

(from anniemarie’s recipe box)

Can easily be doubled and put in a 9×13 pan

Source: Kraft Food & Family (Winter 2004)

Serves 8 people

Categories: Dessert

Ingredients

  • CRUST:
  • 16 Chips Ahoy! cookies
  • 1/3 melted butter or margarine
  • PIE:
  • 1 1/2 cups milk
  • 1 3 1/2-oz. box instant chocolate pudding
  • 1 8-oz. container whipped topping

Directions

  1. FOR CRUST: Place cookies in a resealable bag and crush until fine crumbs form. Mix 1 1/2 cups of crumbs with melted butter and press firmly onto bottom and up sides of 9" pie plate to form crust. Reserve remaining crumbs.

  2. For filling: combine milk and pudding in a medium bowl; stir for 2 minutes with a wire whisk. Gently stir in whipped topping. Spoon over crust. Refrigerate 20 minutes or until set.

  3. Top with reserved crumbs just before serving.

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