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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch. Ingredients:
1 package (8 ounces) cream cheese, softened |
3/4 cup confectioners' sugar |
1 carton (8 ounces) frozen whipped toping, thawed, divided |
1 chocolate crumb crust (8 inches) |
1-1/4 cups cold milk |
1 package (3.3 ounces) instant white chocolate pudding mix |
red food coloring |
Directions:
1. In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust.
2. In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm.
3. Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers. Yield: 6-8 servings.
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