Time 1h15m Yield 2 pies (8 servings each). Number Of Ingredients 9 Steps:
In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.
Time 40m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes. Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer. With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip. Pour into crust. Top with chocolate pudding. Top with remaining Cool Whip topping. Sprinkle with pecans pieces. Refrigerate several hours before serving.
Time 4h30m Yield 8 Number Of Ingredients 7 Steps:
In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust. In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Time 1h Yield 8 Number Of Ingredients 4 Steps:
Make instant pudding according to directions on box. Dump pudding into pie crust. Spread whipped topping on top of the pudding. Refrigerate until not too gooey. Garnish with gummy worms.
Time 4h10m Yield 2 Pies, 16 serving(s) Number Of Ingredients 7 Steps:
Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crusts. Pour 2 cups milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crusts. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
More about “chocolate cheese pudding pie recipes”
Time 1h15m Yield 10 servings Number Of Ingredients 7 Steps:
Beat pudding mix and milk in medium bowl with whisk 2 min. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust. Refrigerate 4 hours. Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm. Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.
