Friday, April 25, 2014


1 pkg Pepperridge Farms Milano Cookies
1/2 cup finely chopped pecans
3 tbsp butter, melted
2 bars (4-oz each) white chocolate, coarsely chopped
1 3/4 cup milk
1 pkg (3.4-oz) vanilla instant pudding and pie filling mix
2 cups thawed frozen whipped topping
fresh raspberries, for garnish
shaved white chocolate, for garnish

Place 7 of the cookies into a ziptop plastic bag; seal bag and crush cookies using a rolling pin. Transfer cookie crumbs to a medium bowl and add the pecans and butter. Press mixture over the bottom and 1/4-inch up sides of a 9-inch pie plate. Cut remaining cookies in half. Place cookies, cut-side down around the inside edges of the pie plate; refrigerate for 1 hour.

Heat the chocolate and 1/4 cup of the milk in a 1-quart saucepan over low heat. Cook, stirring often, until the chocolate is melted and mixture is smooth. Remove from heat and cool to room temperature.

In a large bowl, combine the pudding mix with the remaining milk and mix according to package directions. Stir in the cooled chocolate mixture and fold in 1 cup of the whipped topping. Spoon mixture into the pie plate and chill for at least 3 hours or until the filling is completely set.

Spread the remaining whipped topping over the top of the pie and garnish with the fresh raspberries and shaved chocolate.

Refrigerate any leftovers.

This is a recipe I got from the Campbell's company a few years ago.

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