Pudding pies

I've really been craving sweets lately (baaaad Amanda!) and a pudding pie sounds most scrumptious. My mom used to make us pudding pies occasionally and they satisfied me so well. They're easy too. I remember she used to whip one up between commercials in the evenings. There are so many different flavor and topping options it's like eating banana splits! Try using sliced bananas, brownie chunks, chocolate chips or shavings, sprinkling gramcracker crust over the top, drizzle with chocolate or caramel sauce! Eat with strawberries? Throw in the freezer to stiffen it up. Oh! The options! 


The easiest recipe after the jump...

CHOCOLATE CREAM PIE

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1 (4 oz.) pkg. chocolate Jello instant pudding
1 c. milk
1 1/2 c. Cool Whip
1 baked 8 inch pie shell

Mix pudding using 1 cup milk, blend in Cool Whip. Spoon into a baked and cooled 8 inch pie shell. Garnish with chocolate curls and Cool Whip.Chill for at least 1 hour.


Click HERE for a recipe from scratch 


And here's a convertible one--either pumpkin pudding or apple pie. Ahhh...yummers!

FROZEN PUMPKIN PIE

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1 ready-made graham cracker crust
4-5 ginger snap cookies
1 can pumpkin pie filling
1 box vanilla instant pudding
1 container of Cool Whip
1/4 to 1/2 teaspoon pumpkin pie spice (to taste)

Make the pudding according to the direction on the box. Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.
Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.
*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.
**You can also make this a Frozen APPLE Pie by substituting apple pie filling and apple pie spice for the pumpkin filling and spice.