I found this recipe for Candy Crunch Pudding Pie on the Cool Whip container and then again on the JELL-O chocolate pudding box. I figured if it showed up in multiple places then it must be good. We served this at our family Sunday get together and it was quite delicious. Super easy and if you like chocolate then you can’t go wrong.
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups cold milk or lactose free milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided (HEATH BARS)
1 OREO Pie Crust (6 oz.)
1 oz. BAKER’S Semi-Sweet Chocolate, melted or hot fudge
BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
POUR into crust.
Refrigerate for at least 3 hours prior to serving.
TOP with remaining COOL WHIP, toffee and melted chocolate.
Save 30 calories and 4g of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding or OREO pudding
5-MINUTE CANDY BAR PIE:
Prepare as directed, decreasing the milk to 1-1/4 cups and using 2 milk chocolate candy bars (1.45 oz. each).