Chocolate Cream Pie

1. 1

   In a large bowl, whisk pudding with milk until very thick and smooth, about 2 minutes. Stir in yogurt. Scrape filling into crust. Cover and refrigerate pie until filling has set, at least 3 hours.

2. 2

   In a large bowl, beat heavy cream with a mixer on medium-high speed until soft peaks form. Add confectioners' sugar, if desired. Continue beating until stiff peaks form. Cover and refrigerate.

3. 3

   Before serving, spoon whipped cream on top of pie in decorative swirls, then top with strawberries.

No nutritional information available.

No additional tips available.