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.