Difficulty: Medium - experience needed
1 pie crust (9") baked according to directions
2 c milk
1 pkg (4 oz) chocolate pudding and pie filling (not instant)
1/2 c chocolate chips
1 pkg (8 oz) cream cheese, softened
1/2 c powdered sugar
1 tsp peppermint extract
2 drops food coloring (red or green)
2 c cool whip, thawed
Shaved chocolate or crushed peppermint candies for garnish
In a medium saucepan, combine milk and pie filling. Mix well. Bring to a boil over medim heat, stirring comstantly. Remove from heat. Stir in chocolate chips until melted. Pour into a glass bowl and cover with saran wrap. Place bowl in refridgerator and cool for 45 minutes or just until cooled.
In a small bowl, combine cream cheese, powdered sugar, peppermint extract, and food coloring. Beat with electric mixer at medium speed until smooth. Gradually add in 1 c of the whipped topping beating at low speed until combined. Spread mixture into cooled pie shell.
Stir cooled pudding mixture throroughly. Spread pudding over cream cheese layer.
Carefully spread remaining cup of whipped topping over pudding layer.
Garnish with peppermint candies or shaved chocolate.
Refrigerate 1 hour before serving.
Store in refridgerator.