Beat pudding and milk in large bowl. Spread 1 1/2 cups pudding onto bottom of crust. Stir half the cool whip into remaining pudding mixture and spread over layer in crust. Top with remaining cool whip and refrigerate 3 hours or until firm.
Originally Submitted
1/16/2015
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You can add this Triple Layer Chocolate Pie recipe to your own private DesktopCookbook.