Best Candy Crunch Pudding Pie Recipes

CANDY CRUNCH PUDDING PIE

Candy Crunch Pudding Pie image

Recipe from Everyday with Rachael Ray Dec/Jan 2008 issue. Recipe from Katie Brown. This looks so rich and yummy!

Provided by KaraRN

Categories Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cold milk
2 (3 1/2 ounce) packages Jell-O chocolate pudding and pie filling
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 (1 1/2 ounce) Skor English toffee bits, milk chocolate english toffee-flavored candy bars, chopped, divided (1.4 oz. each)
1 (6 ounce) Oreo cookie pie crusts
1 semi-sweet chocolate baking square, melted

Steps:

Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.

CANDY CRUNCH PUDDING PIE

CANDY CRUNCH PUDDING PIE image

ANOTHER GREAT PIE FROM THE KRAFT WEBSITE...U MUST CK OUT THEIR SITE. EVERYTHING I HAVE TRIED HAS BEEN DELICIOUS.

Provided by Kimi Gaines

Categories Chocolate

Time 20m

Number Of Ingredients 6

Ingredients

2 pkg chocolate instant pudding
2 c cold milk
1 8 oz tube of whipped topping
2 heath bars, chopped
1 oreo pie crust
1 baker's sweet semi-chocolate, melted

Steps:

1. BEAT PUDDING MIXES AND MILK WITH WHISK 2 MINUTES. STIR IN 1/2 OF WHIPPED TOPPING AND ALL BUT 3 TBSP OF TOFFEE CANDY.
2. POUR INTO CRUST. TOP WITH REMAINING WHIPPED TOPPING AND CANDY. DRIZZLE WITH CHOCOLATE.

CANDY CRUNCH PUDDING PIE

CANDY CRUNCH PUDDING PIE image

Categories Chocolate Dessert Quick & Easy

Yield 1 pie

Number Of Ingredients 6

Ingredients

2 cups cold milk
2 packages (4 servings each) Jello Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 ounce) Cool Whip, thawed, divided
2 milk chocolate English Toffee candy bars (1.4 oz each)chopped, divided
1 OREO pie crust
1 square Baker's Semi-sweet baking chocolate, melted

Steps:

Beat milk and dry pudding mixes with whisk, 2 minutes or until well blended. Gently stir in half of the Cool Whip and all but 3 tablespoons of the candy. Spoon into crust. Top with remaining cool whip and candy. Drizzle with chocolate. Refridgerate until ready to serve.

CANDY CRUNCH PUDDING PIE

Candy Crunch Pudding Pie image

Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
Pour into crust.
Refrigerate 1 hour.
Top with remaining COOL WHIP, toffee and melted chocolate before serving.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 59 g, Fiber 1 g, Sugar 40 g, Protein 4 g

CANDY CRUNCH PUDDING PIE

Candy Crunch Pudding Pie image

Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
Pour into crust.
Refrigerate 1 hour.
Top with remaining COOL WHIP, toffee and melted chocolate before serving.

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