Ingredients for Candy Bar Pie
- Milk as specified on pudding box instructions (approximately 2 cups total)
- Instant Chocolate Pudding Mix
- Graham Cracker Pie Crust
- 4 cups whipped topping (Cool Whip or equivalent)
- Chocolate Bars With Almonds
- 8 ounces cream cheese, softened
- Vanilla Extract
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How to Make Candy Bar Pie
- Soften cream cheese by microwaving for 15 seconds on high. In a medium bowl, beat cream cheese with a wire whisk until smooth. Add 2 tablespoons milk and 1 teaspoon vanilla extract; mix until smooth.
- Gently fold in 2 cups whipped topping.
- Add 1 cup chopped candy bars (we recommend using a food processor or freezing the bars first for easier chopping). Set aside.
- In a large bowl, whisk together the remaining milk (as specified in pudding box instructions) with both pudding mixes until completely smooth and thick.
- Pour 1 1/2 cups of the pudding mixture into your pie crust and spread evenly.
- Stir 1/2 cup of the remaining whipped topping into the remaining pudding mixture until combined.
- Gently fold in another 1/4 cup whipped topping for extra fluffiness.
- Spread the cream cheese mixture evenly over the first layer of pudding.
- Spread the remaining pudding mixture on top of the cream cheese layer.
- Sprinkle the remaining chopped candy bars over the top and garnish the edges with whipped topping, if desired.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
278g
Fat
165g
Carbs
31g
