Thursday, October 24, 2013

SUPER-EASY BLACK BOTTOM PIES

1 pkg (3.9-oz) instant chocolate pudding and pie filling mix
1 pkg (3.4-oz) instant vanilla pudding and pie filling mix
3 1/2 cups cold milk, divided
2 9-inch chocolate crumb pie crusts
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, divided

In a medium mixing bowl beat the chocolate pudding mix with 1 3/4 cups of the cold milk for 1 minute.  Pour half the pudding into each of the pie crusts; place in refrigerator to chill for 10 minutes.

In another medium mixing bowl beat the vanilla pudding mix with the remaining milk for 1 minute.  Pour half the vanilla pudding over the chocolate layer in each of the pies.  Chill 10 minutes.

Spread half the whipped topping over each pie and top each with half the chocolate chips.

Cover pies and keep stored in the refrigerator.



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