Cheese Pudding Pie
Yield
8 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
nuts
chopped |
|
| 1 | stick |
butter
|
|
| Filling | |||
| 1 | cup |
sugar
|
|
| 16 | ounces |
whipped topping, prepared
|
|
| 8 | ounces |
cream cheese
|
|
| 6 ¾ | ounces |
instant pudding mix
chocolate |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
nuts
chopped |
|
| 113 | g |
butter
|
|
| Filling | |||
| 237 | ml |
sugar
|
|
| 462.4 | ml/g |
whipped topping, prepared
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 195.1 | ml/g |
instant pudding mix
chocolate |
|
Directions
CRUST: Mix above and press into the pie pan.
Bake at 350℉ (180℃) for 20 minutes.
FILLING: Prepare chocolate pudding as directed on package .
With a mixer, combine sugar and cream cheese.
Fold in ½ of whipped topping.
Pour mixture onto crust.
Add chocolate pudding.
Top with remaining whipped topping.
Sprinkle with broken pecans.
Refrigerate before serving.
