VANILLA PUDDING PIES
Steps:
- Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray.
- Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove.
- When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately.
SMART-CHOICE EASY TIN-ROOF PUDDING PIE
With just about every flavor you can imagine-caramel, chocolate, peanut, butterscotch and vanilla-there's no way you won't like this easy pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread half the caramel topping onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
- Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
TIN ROOF FUDGE PIE
"This delectable pie makes a great hostess gift for a holiday get-together or a wonderful ending to a meal for company," suggests field editor Cynthia Kolberg of Syracuse, Indiana.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. , For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. , For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes. , Meanwhile, in a large bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. , For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.
Nutrition Facts :
EASY TIN ROOF PUDDING PIE
This easy-to-make pie has just about every flavor you could want: caramel, chocolate, peanut, butterscotch, vanilla. Think your taste buds can handle it?
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread half the caramel onto bottom of crust; top with half the nuts.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
- Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
TIN ROOF PIE
This layered pie is good for the soul but not the waistline. Not sure where it came from as it's handwritten on a piece of notebook paper. Enjoy!! Cooking time is refrigeration time.
Provided by Lisa Lou Who
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In microwave or double boiler melt chocolate and butter.
- Spread onto the bottom and up sides of pie crust.
- Refrigerate until chocolate is set.
- Peanut Layer:.
- In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
- Remove from heat, stir in peanuts.
- Spoon into pie shell and refrigerate while you make the chocolate layer.
- Chocolate Layer:.
- In a small saucepan over low heat, melt chocolate and butter.
- Remove from heat.
- Let stand 15 minutes.
- Meanwhile beat cream and vanilla until soft peaks form.
- Carefully fold 1/3 of whipped cream into chocolate mixture.
- Fold in remaining whipped cream.
- Spread over peanut layer.
- Refrigerate until set.
- Topping:.
- In a small saucepan over medium heat melt topping ingredients.
- Drizzle over pie.
Nutrition Facts : Calories 1082.6, Fat 81.1, SaturatedFat 33.5, Cholesterol 101.2, Sodium 773.2, Carbohydrate 84, Fiber 7.5, Sugar 54.6, Protein 19.4
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