Candy Bar Pie – a delicious recipe with cold milk, instant chocolate pudding, graham cracker pie crust, chocolate, cream cheese, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
2
Gently Stir in 2 cups Cool Whip.
3
Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
4
Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
5
Spoon 1 1/2 cup of pudding into crust and spread evenly.
6
Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
7
Spread cream cheese mixture into crust on top of pudding.
8
Spread other pudding mixture on top of candy bar mixture.
9
Top with some chopped candy bars and garnish edges with cool whip if desired.
10
Refrigerate at least 4 hours serve chilled.
11
**To soften cream cheese, microwave for 15 seconds on high.
815
kcal
Calories
54
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups cold milk, 2 (3 1/2 ounce) packages instant chocolate pudding mix, 1 (9 ounce) graham cracker pie crust, 1 (16 ounce) container Cool Whip, thawed, and more.
Yes, Candy Bar Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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