Best Chocolate Ribbon Pie Recipes

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

CHOCOLATE RIBBON PIE

Steps:

• 1. Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip; spread onto bottom of crust. Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
• Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

SMART-CHOICE CHOCOLATE RIBBON PIE

Steps:

• Beat Neufchatel, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. (Pudding will be thick.) Pour over Neufchatel layer.
• Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP and shaved chocolate just before serving.

EASY PEPPERMINT-CHOCOLATE RIBBON PIE

Steps:

• Mix cream cheese spread, sugar, 1 Tbsp. milk and extract in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Whisk pudding mixes and remaining milk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

SMART-CHOICE NO BAKE CHOCOLATE RIBBON PIE

Steps:

• Beat Neufchatel, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over Neufchatel layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

CHOCOLATE RIBBON PIE, GRANDMA W

Steps:

• 1. Beat cream cheese with 1 T milk and sugar in bowl until well blended. Gently fold in 1/2 c cool whip. Spread in bottom of pie crust.
• 2. pour remaining milk into a bowl and add pudding mix. Beat with whisk 2 min or until well blended. Pour over cream cheese layer. Refrigerate at least 4 hours or until set.
• 3. Before serving, top with remaining cool whip.

DOUBLE CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
• Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
• Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

CHOCOLATE RIBBON PIE

Steps:

• BEAT cream cheese, 1 Tbsp. of the milk and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. POUR remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining 1-1/2 cups whipped topping just before serving. Store leftover pie in refrigerator.

CHOCOLATE RIBBON PIE

Steps:

• 1. Beat cream cheese, sugar & 1 T. milk with wire whisk until well blended. Stir in half of cool whip. Spread on bottom of crust.
• 2. Beat pudding mixes & remaining milk for 2 minutes. Pudding will be thick. Spoon over cream cheese layer in crust.
• 3. Refrigerate for 4 hours until firm. Top with remaining cool whip just before serving.

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.