I'm so sorry for my long absence - it was a combination of mid-term exams and the flu! (I'm getting a degree in Art History as an adult, so I have to work hard at it!)
I thought a shortcut recipe would be perfect for this lazy Sunday. This pie is three layers of chocolate - the Oreo cookie crust, a layer of chocolate pudding, and a layer of chocolate "mousse" made from combining the pudding and non-dairy whipped topping.
2 cups cold milk (don't use soy - the pie doesn't set up right)
2 three and half ounce boxes of instant chocolate pudding mix
1 eight ounce container of non-dairy whipped topping (like Cool Whip)
Pour milk into a medium bowl.
Add the contents of the two pudding mixes, and whisk for two minutes until blended (you will see some tiny clumps - don't worry about them).
Spread one and a half cups of the pudding into the bottom of the cookie crust.
Take half of the whipped topping, and mix it into the remaining pudding.
Spread this mixture on top of pudding in crust.
Top with remaining half of the whipped topping, and refrigerate for at least three hours.
This icebox pie is so light, but wonderfully creamy and satisfying at the same time! One serving tip is to wipe your knife on a paper towel each time you make a cut - this will give you cleaner looking slices.
If you're into icebox pies, check out my scrumptious Lemon Icebox Pie!
- Sugar Baby