Cookies, Candy & Desserts |
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Chocolate Ribbon Pie - 1998
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
BEAT cream cheese, sugar, and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving spread remaining whipped topping over pudding layer. Garnish with shaved chocolate, chocolate curls or chocolate sprinkles.
- 4 ounces cream cheese -- softened
- 2 tablespoons sugar
- 1 tablespoon milk
- 1 8 ounce tub whipped topping -- thawed, divided
- 1 6oz or 9 in chocolate crumb crust -- prepared
- 2 cups cold milk
- 2 packages Chocolate flavor instant pudding -- 4 serving size
PREPARATION
BEAT cream cheese, sugar, and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving spread remaining whipped topping over pudding layer. Garnish with shaved chocolate, chocolate curls or chocolate sprinkles.
