Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Topping the list of things I'll never do again? Preparing instant pudding pie filling with cold milk. Why? Because as it turns out, it's far more delicious when you make it with melted ice cream.
And when you make it chocolate on both counts (pudding and ice cream), you'll be rewarded with possibly the most luxuriant chocolate cream pie filling you've ever tasted. The thick, velvety chocolate mixture falls somewhere between pudding pop and mousse in texture, which is so deeply, darkly, completely chocolaty in flavor that you won't want the slice to stop.
Note: As for the pie crust, the style used is up to you. I used a traditional butter pie crust, but you could easily swap it out for a graham cracker or cookie crust if desired.
- Pre-baked 9-inch pie crust
- 1 large package (5.9 oz) instant chocolate pudding
- 2 cups melted chocolate ice cream
- whipped cream for topping (optional)
In a large bowl, beat pudding mix and melted ice cream with a whisk until fully combined (about 2 minutes).
Spoon mixture into your prepared pie crust (it will be rather thick). Using an offset spatula, smooth the filling so that it is evenly distributed.
Refrigerate for 2-3 hours to let set before eating. If desired, top with a dollop of whipped cream before serving.
9-inch pie plate