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Peppermint-Fudge Pie

Peppermint-Fudge Pie

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Pillsbury Kitchens

Updated Jul 24, 2012

Peppermint-Fudge Pie

Peppermint-Fudge Pie

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Prep Time 25 min
Total 2 hr 10 min
Ingredients 10
Servings 8

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1/2 cup semisweet chocolate chips
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
2 drops red or green food color
2 cups frozen (thawed) whipped topping
Shaved chocolate, if desired

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
Step
2

Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
Step
3

In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
Step
4

Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

Nutrition

420 Calories

24g Total Fat

5g Protein

46g Total Carbohydrate

28g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 210

Total Fat: 24g; 36%

Saturated Fat: 14g; 68%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 310mg; 13%

Potassium: 200mg; 6%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 1g; 6%

Sugars: 28g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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