Chocolate Pudding Pie
This recipe comes from here:
I've adapted it to meet our allergy needs.
1 9-inch graham cracker crust or OREO crust (store bought or from scratch)
8oz Enjoy Life Chocolate Chips
1/4 cup non-dairy milk
2tsp Powdered Sugar
8oz So Delicious Coco Whip, thawed
- Microwave chocolate and milk in large microwaveable bowl on half power about 2 minutes. Stir, and re-heat if necessary, until all chocolate is completely melted. Cool about 20 minutes, stirring occasionally.
- Add sugar and vanilla to Coco Whip, and beat until well blended. Stir half into chocolate mixture, beat lightly. Add remaining Coco Whip mixture, beat lightly.
- Spoon into crust (top with chocolate chips if you want!)
- Refrigerate for at least 4 hours, or until ready to serve.