Best Smart Choice Easy No Melt Chocolate Sundae Pie Recipes

Chocolate Sundae Pie image

Provided by Vseward Chef-V

Categories Dessert

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

15 reduced-fat oreo cookies, crushed (about 1-1/2 cups crumbs)
3 tablespoons light butter, melted
1 (8 ounce) container Cool Whip Lite, thawed, divided
1 cup nonfat milk (cold)
1 (3 1/2 ounce) package sugar-free instant vanilla pudding mix, and pie filling mix
2 baker's semi-sweet chocolate baking squares, melted
1/3 cup fat-free sweetened condensed milk

Steps:

MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Reserve 1/2 cup whipped topping; refrigerate.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended.
Gently stir in remaining whipped topping. Spoon into crust.
Mix melted chocolate and condensed milk until well blended. Spoon over pie.
Cut through chocolate mixture several times with knife for marble effect.
FREEZE 6 hours or until firm. Remove pie from freezer 15 minute before serving. Top with reserved whipped topping.

Nutrition Facts : Calories 135.7, Fat 8.9, SaturatedFat 6.3, Cholesterol 6.9, Sodium 58.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 2.4

Chocolate Sundae pie image

Provided by Kathleen Brigham

Categories Pies

Time 25m

Number Of Ingredients 8

1ST LAYER
8 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz. extra creamy cool whip
2ND LAYER
1 3.5 oz. instant chocolate pudding
1 1/2 cup whole milk
1 CHOCOLATE OREO PIE CRUST

Steps:

1. 1.Whip the cream cheese until softened. 2. 2 Blend in powdered sugar, cool-whip 3. 3 Put into crust and smooth out top. 4. 4 Make pudding as directed on box for a pie, using only 1 1/2 cups of milk. 5. 5 Top pie with pudding mixture and smooth out top. 6. 6 Finish with Cool Whip and chocolate curls. 7. 7 Refrigerate until set.

No melt sundae pie image

Provided by Heather Kelley

Categories Chocolate

Time 6h15m

Number Of Ingredients 7

15 oreo chocolate sandwich cookies, crushed about 11/2 cups crumbs
3 Tbsp butter, melted
1 tub * 8ounces* cool whip whipping topping,thawed, divided
1 cup cold milk
1 Package * 4 serving size* Jello Vanilla instant pudding& pie filling
2 squares baker's semi sweet baking chocolate, melted
1/3 cup canned sweetened condensed milk

Steps:

1. Mix crumbs and butter; press onto bottom and up side of 9 inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.
2. pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut though chocolate mixture several times with knife for marble effect.
3. freeze 6 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.