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Cookies, Candy & Desserts

Chocolate Ribbon Pie - 1998
​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 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.
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking