Mint Chocolate Pudding Pie Recipe

MINT CHOCOLATE PUDDING PIE

posted DECEMBER 13, 2016 by JULIE // 19 COMMENTS »

You guys, this mint chocolate pudding pie is outta this world amazing.

Ken and I devoured it in two days. Two days for two people to devour 8 slices of pie –  is that insane or what? At least we didn’t eat the entire pie in one sitting.

This creamy, minty, chocolaty pie offers everything you’d expect from a Christmas pudding pie. Silky, smooth, easy to make and bursting with flavors that everyone loves. After I ate a slice, I wanted to eat more. You probably will too because it’s that darn good.

If you’re a fan of my other pudding pie recipes, you’ll know that pudding pie and I go way back. Waaaaaaay back to when I was a kid. My mom used to make simple chocolate pudding pies for my brother, my dad and I to have for dessert. I loved those pies so much and was delighted each time she made them. After I moved out on my own, I started making the simple chocolate pudding pies that my mom used to make. Now I make extreme versions of those pies, adding cookies, candies, caramel sauce and even fruit to the pies. I like to call these pudding pies my trademark dessert. Even though I eat mostly healthy, whole foods now, there will always be a spot in my heart for pudding pies. ♥︎

 

I hope you enjoy this mint chocolate pudding pie as much as Ken and I do.

MINT CHOCOLATE PUDDING PIE

MINT CHOCOLATE PUDDING PIE

yield: 8 SERVINGS

 

prep time: 15 MINUTES

 

total time: 15 MINUTES

4.8 Stars (9 Reviews)

INGREDIENTS

• 1 9 inch pie crust, prepared according to package directions for unbaked pies. (must be baked and then cooled before use).
• 1 5.9oz box of instant chocolate pudding
• 1 8oz container of Cool Whip, thawed and divided
• 1 1/2 C milk
• 2 C chopped mint Oreo coolies, divided
• 1/2 of a Ghirardelli Peppermint Bark bar, chopped (may be substituted with 1/2 C peppermint chips)

INSTRUCTIONS

1. Whisk together the milk and instant pudding mix.
2. Mix in half of the Cool Whip and then mix in 1 C of the chopped Oreo cookies.
3. Pour into the prepared pie crust and spread out with a spatula.
4. Refrigerate 20-30 minutes or until firm.
5. Spread the remaining Cool Whip on top of the pie. Sprinkle with the remaining chopped Oreo cookies and the chopped peppermint bark

© THIS GAL COOks

Mint-Chocolate Brownies Recipe

 

Mint-Chocolate Brownies

     

• Prep15 Min
• Total2 Hr 35 Min
• Servings16

                                                   Ingredients

Brownies

• 1box (16 oz) Betty Crocker™ Supreme original brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 2/3cup mint-flavored chocolate chips

Mint Frosting

• 1cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
• 1/4teaspoon mint extract
• Betty Crocker™ green gel food color, if desired

Shiny Chocolate Glaze

• 1/3cup mint-flavored chocolate chips
• 4teaspoons butter
• 4teaspoons corn syrup
• 1teaspoon hot water

• 1
  Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.
• 2
  Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• 3
  In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.
• 4
  In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.

Yellow Rice Recipe

 Yellow Rice

Makes 6 Servings

2 medium onion

1 tsp salt

1/4 tsp pepper

1 tsp tumeric

2 bay leaves

1 small package of chicken (can be either breast or thigh)

1 container of plain yogurt

2 eggs

1/2 tsp ground saffron dissolved in 4 tablespoon of hot water

3 cups of rice

3/4 oil

1 cup water to cook chicken

Wash and place chicken in a pot.

Add salt and pepper and onion and tumeric and bay leaves and 1 cup water to the pot and cook until chicken is cooked.

wash rice.

boil water in another pot (fill 3/4 pot with water) and add rice and 2 tsp of salt and 1tbsp of oil.

when rice starts to boil check to see if it's half cooked and if it's half cooked then drain the rice in a colander and taste to see if it is still too salty then gently run some water over the colander to wash the salt out of rice.

in a big bowl add yogurt, egg, saffron and oil and mix with spoon

separate chicken pieces from bone and add to the mixture.

spoon and add the rice to the  mixture. gently spoon the mixture to mix the chicken and rice. pat on top gently to spread everything out. you can add small pieces of butter on top. you can also add a few spoons of the chicken water if there's any left after cooking the chicken to the rice mixture.

cover the dish with aluminum foil

preheat oven to 370 degree  and bake in the oven for 1 1/2 hours or until the bottom of pan is light golden brown.

Then remove dish from oven and let stand for 10 minutes before serving.

Chicken Bacon Ranch Recipe

 Chicken Bacon Ranch

Serves 4

I like to serve this cut in smaller pieces as an appetizer, or with Mexican salad for a casual

meal with close friends or family. This is also usually a very kid-friendly food.

1 cup chopped cooked chicken

1 cup colby jack cheese shredded

1 cup chopped roma tomatoes

1/4 cup chopped green onion

1/4 cup chopped cilantro

1 cup prepared ranch dressing

1/2 lb bacon cooked and crumbled

1 loaf of french bread

Preheat oven 400 degrees. Place bacon slices evenly next to each other in oven proof pan and

cook bacon slices in oven until desired doneness (10-20 mins) drain and crumble or cut into 

pieces. Split French loaves in half lengthwise and spread 1/2 cup of ranch over the long pieces of 

bread. Top with chicken, bacon, cheese, and half of the green onion. Bake for approximately 

20 mins. In the meantime, diced tomatoes, cilantro and mix together with remaining green 

onion in small bowl. Remove French loaves from oven when done and top with the tomato 

mixture, then carefully drizzle remaining ranch dressing over top of tomatoes mixture and cut 

each loaf piece into 4 pieces.

One Bowl Easy Chocolate Cake Recipe

 One Bowl Easy Chocolate Cake

Serves 8-10

2 cup flour

2 cup sugar

3/4 cup dark cocoa powder special dark

1-1/2 teaspoon baking soda

1-1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup milk

2 eggs

1 teaspoon vanilla

1/2 cup vegetable oil

1 cup boiling water

2 teaspoons instant coffee

Preheat oven to 350. Mix boiling water and instant coffee and set aside. In large bowl, mix

flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, milk, vegetable oil, vanilla

and beat with mixer for two minutes. Put mixer on lowest speed and slowly pour in coffee and

mix for another two minutes. Batter should be runny and thin. Pour the batter into greased

bundt pan and bake 55 minutes. Cool thoroughly and then either dust with powdered sugar or

top with glaze below.

Chocolate Glaze

3 cup powdered sugar

1/3 cocoa powder

3 tablespoon melted butter

1/4 cup strong coffee

1/4 cup milk

1/2 teaspoon vanilla

Mix all ingredients in bowl with beater till smooth. Consistency should be a little loose