Smart Choice Chocolate Crunch Pudding Pie Recipes

Steps:

• In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
• Refrigerate 3 hrs. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

Steps:

• 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.
• Top with remaining COOL WHIP and toffee; drizzle with melted chocolate. Refrigerate 3 hours or until firm.

Steps:

• In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.

Steps:

• Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
• Spoon into the crust.
• Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over Neufchatel layer in crust.
• Refrigerate 4 hours or until firm.