An Inspired Cook

Some of you who are close to my age group probably remember when our Mom’s made simple desserts using pudding mixes and cool whip.  I’ve noticed on Pinterest that they are still as popular as ever.  I can see why everyone would love them, they are so easy to make and require no baking except for a pie crust.  Literally you can whip one up in no time!  I like to savor every bite unlike Joe who will woof it down in a minute.  With the days getting warmer it’s nice to enjoy a cool treat.  I added some pecans to the graham cracker crust for a little extra crunch.  It tasted so good, it might have been one of my best crusts yet.  There’s a layer of sweetened cream cheese on the bottom with dark chocolate pudding in the center topped with cool whip.  A few sprinkles of toffee bits are my favorite crunch to top this pie, although chocolate chips or bits of candy make a great topping too.  You could always change the pudding flavor to make an entirely different taste.  For example you could make a vanilla, banana or butterscotch pie, it’s all up to you!  White Chocolate is my next pie, what do you think of an all white pie!!

This graham cracker crust is made with a package of graham crackers, melted butter, brown sugar and pecans.

Run the graham crackers and pecans through a food processor.

Pulse on high until all the crackers and pecans are finely crushed.  Add the brown sugar and blend well.

Add the melted butter and blend until all the butter has been incorporated.

Pour all the crumbs into a 9 inch pie plate and press into the bottom and up the sides of the dish.   Place crust in a preheated 350 degree oven for 8 minutes.   Let crust cool completely before adding pie filling.

The first layer includes softened cream cheese, powdered sugar and cool whip.

Add the cream cheese to a food processor and process until it’s completely blended and creamy.  Begin adding the powdered sugar a little bit at a time, blending after each addition and scraping the sides of the bowl.  Continue adding the powdered sugar and blending until all has been incorporated.

Remove mixture to a mixing bowl and add the cool whip.

Fold the cool whip into the cream cheese mixture and set aside.

Make pudding according to package directions.  I love the Godiva 3.6 oz pudding mixes, they are so decadent.

Once the pudding is made it’s time to fill the pie.

Use a spatula to spread the cream cheese mixture along the bottom of the pie.

Next spread the dark chocolate pudding on top.

Add as much cool whip as you like to top the pie.  I used about half a of an 8 oz container.

Sprinkle toffee bits over top and chill pie for 2 hours or longer.







Dreamy Chocolate Pie with Pecan Graham Cracker Crust

1 package Graham Crackers, approximately 9 crackers
1/2 cup Pecans
2 tablespoons Brown Sugar
6 tablespoons Butter, melted

4 ounces Cream Cheese, let sit at room temperature to soften
1/2 cup Powdered Sugar
1/2 cup Cool Whip
1 (3.6 oz) package Dark Chocolate Pudding Mix (I used Godiva brand)
1 1/2 cups Milk (Whole milk is best)
4 ounces Cool Whip
Toffee Bits for sprinkling over top of pie

Place graham crackers and pecans in a food processor.  Process on high until well blended.  Add brown sugar and melted butter and continue to process until all the butter has been incorporated evenly. Press crumbs into a 9 inch pie plate over the bottom and up the sides evenly.  Bake in preheated 350 degree oven for 8 minutes.  Let cool completely before filling.

To make first layer:  Process softened cream cheese until completely blended and creamy.  Begin adding powdered sugar a little bit at a time blending between each addition and scraping down the sides of the bowl.  Remove to a bowl and fold in the cool whip.  Set aside.

Make pudding according to package instructions.  Godiva Dark Chocolate Pudding requires mixing with 1 1/2 cups cold whole milk.  Whisk until smooth.

When pie crust is completely cooled, spoon the cream cheese mixture into the bottom of the crust and smooth over with a spatula. Spoon the pudding mix over top of the cream cheese mixture and smooth over. Top with remaining Cool Whip and sprinkle with toffee bits.  Chill in refrigerator for at least 2 hours.

Makes 8 servings