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Instructions |
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Pour half and half into a bowl and add pudding mix. Whisk 1-2 min. Let stand 5 min. Fold in whipped cream and ice cream shop ingred. Spoon into crust and freeze pie 6 hours. Let stand at room temp. 10 min. before serving.
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ROCKY ROAD PIE- Use any chocolate pudding and a chocolate crust. Fold in ½ c semisweet chocolate chips, ½ c mini marshmallows, and ½ c chopped nuts. Drizzle with chocolate sauce.
TOFFEE CRUNCH PIE-Use french vanilla pudding, and chocolate crust. Spread 1/3 c butterscotch sauce on bottom of pie crust. Fold in 1 c chopped toffee candy, and garnish with toffee candy.
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BANANA SPLIT PIE- Use French vanilla pudding and reduce half and half to 3/4 c. Add 3/4 c pureed strawberries to half and half. Line crust with banana slices and garnish with whipped cream, cherries, and nuts.
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PEPPERMINT STICK PIE- Use french vanilla pudding and a chocolate crust. Fold in ½ c crushed peppermint candy, ½ c semisweet chocolate chips, and 2 tsp tsp peppermint extract.
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Originally Submitted
12/21/2011
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