Smart Choice Easy Tin Roof Pudding Pie Recipes

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately press down center with bottom of another pie plate or measuring cup, leaving a depression in center of brownie and 1-inch-wide rim around edge. Cool completely.
• Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spoon into brownie shell. Top with remaining COOL WHIP and nuts.
• Refrigerate 2 hours or until firm. Drizzle with caramel topping just before serving.

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.

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

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.

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 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.

Steps:

• Mix Neufchatel and 1 Tbsp. milk in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP and candy.
• Beat pudding mixes and remaining milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of the Neufchatel mixture, then the remaining pudding mixture.
• Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP just before serving.

Steps:

• Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
• Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.