For a fun and chocolaty dessert, we made Kraft’s Chips Ahoy! Chocolate Pie. It was delicious and extremely easy to make.
- 16 Chips Ahoy! Chocolate Chip Cookies or your favorite hard baked cookie brand
- One package of Jell-o Chocolate Flavor Instant Pudding (4 serving size)
- Cool Whip Light Topping
- Melted butter
Crush 16 Chips Ahoy! Real Chocolate in a sealable plastic bag until fine crumbs form. Mix 1 1/2 cups of crumbs with 1/3 cup melted butter; press firmly onto bottom and up side of a 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
Combie 1 1/2 cups milk and 1 pkg. Jell-o Chocolate Flavor Instant Pudding in Medium bowl. Stir for 2 min. with wire whisk. Gently stir in 2 cups of thawed Cool Whip Light Topping. Next, carefully spoon the pudding mixture into the cookie crust. Refrigerate for 30 min. or until set. Top with reserved cookie crumbs before serving.
NOTE: To give our pie an extra bit of sweetness, we added a layer of Breyer’s Cookie Dough Ice Cream. If you wish to add an ice cream layer to your pie, simply follow the additional instruction below.
After making the cookie crust, soften a bit of your favorite ice cream and distribute evenly on to the crust. Place the ice cream and cookie crust layer into the freeze for about 15 min. to harden before proceeding to make the Jell-o layer.
Makes 8 servings