Mini Chocolate Pudding Pies Recipes

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into graham crusts, adding about 1/2 cup to each.
• Refrigerate 1 hour. Top with remaining ingredients before serving.

Steps:

• In a medium sized bowl mix together milk and pudding until well blended.
• Fold in chocolate chips.
• Pour into pie crust, top with desired amount of topping (I use about 6 ounces).
• Chill for 2 hours or for better results chill overnight.

Steps:

• Prepare the pudding mix according to box directions - use less milk for a thicker pudding. I used about 1 3/4 cup milk plus added 1 tsp vanilla. Mix all until it thickens, then place in fridge for later.
• Prepare ganache: In saucepan over medium to med-low heat, melt all chocolate with whipping cream, stirring constantly. After chocolate is fully melted you should have a smooth, shiny topping for your pudding. Place in fridge for later. TIP: I just used the white and dark chocolate because it is what I had on hand. Semi-sweet chips work the best, but you can use any combination of chocolates, adjusting cream if necessary.
• Prepare crust: Melt the butter in the microwave. Mix in with the graham cracker crumbs and sugar. You can always add more or less sugar to taste.
• I used a 24-cup mini muffin tin - pat the crust into the bottom and partially up the sides of each well. Bake at 300 degrees for 8 minutes, then cool.
• Place a large spoonful of white chocolate pudding in each mini crust (DON'T do this while crust is still hot!). Place a spoonful of ganache on top, and a spoonful of Cool Whip on top of that. I garnished with white chocolate chips.
• If there are leftovers, chill in fridge.

Steps:

• Divide the crushed cookies evenly among 4 (about 3 1/2-inch-diameter) ramekins or glass bowls. Spread the crumbs in an even layer in the bottom of each ramekin. Spoon one pudding cup over each of the cookie "crusts." Top each with 1 tablespoon whipped topping. Serve immediately.
• Each (1 pie) serving has:
• Calories: 143
• Protein: 3g
• Carbohydrates: 29g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Fiber: 2g
• Sodium: 268mg

Steps:

• Microwave butter and 2 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 1 min. Add marshmallows; toss to evenly coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended. Add cereal; mix well.
• Use moistened hands to press cereal mixture onto bottoms and 3/4 the way up sides of 10 muffin pan cups sprayed with cooking spray.
• Beat pudding mix and milk with whisk 2 min. Spoon into crusts. Refrigerate 1 hour.
• Melt remaining semi-sweet chocolate as directed on package; cool 10 min.
• Spoon COOL WHIP onto pies just before serving; drizzle with melted chocolate. Garnish with sprinkles.