Chocolate Cheese Pudding Pie Recipes

CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.
• Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
• Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

CHOCOLATE CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

JELL-O NO-BAKE PUDDING CHEESECAKE

Steps:

• Combine crumbs, 1/4 cup sugar, and butter; press firmly on bottom and sides of 8-inch square or 9-inch pie pan. Chill while preparing filling.
• Beat cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk, 2 tablespoons sugar, the vanilla, and pie filling mix; beat as directed on package for pie.
• Pour into crust. Chill until firm at least 2 hours; garnish with dollops of prepared whipped topping and strawberries, or 1 cup cherry or pineapple pie filling.
• For ease in serving, dip pie pan in warm water for a few seconds; cut and serve.

FOUR LAYER CHOCOLATE CREAM CHEESE PIE

Steps:

• Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
• Beat together the powdered sugar, cool whip and cream cheese. Set aside.
• Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
• When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
• Spread the chocolate mixture evenly over the cream cheese mixture.
• Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
• Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

CHOCOLATE CHEESE PUDDING PIE

Steps:

• Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
• Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
• With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
• Pour into crust. Top with chocolate pudding.
• Top with remaining Cool Whip topping.
• Sprinkle with pecans pieces. Refrigerate several hours before serving.