Chocolate Pudding Graham Crust (Print)

Creamy chocolate layers on graham crust with a whipped topping finish.

# Ingredients:

01 - 1 box (5.85 oz) instant chocolate pudding
02 - 1 pre-made 9-inch graham cracker pie crust
03 - 1 tub (8 oz) whipped cream
04 - 1 regular-sized (1.55 oz) Hershey’s chocolate bar
05 - 2% milk, as required by the pudding package instructions

# Directions:

01 - Prepare the instant chocolate pudding according to the package instructions, using the specified amount of 2% milk.
02 - Pour slightly less than half of the prepared pudding into the bottom of the graham cracker pie crust.
03 - Mix the remaining pudding with half of the whipped cream and stir until well combined.
04 - Add this mixture as the next layer on top of the pie crust.
05 - Spread half of the remaining whipped cream as the final layer on top of the pie.
06 - Using a potato peeler, shave off chocolate pieces from the Hershey’s chocolate bar and sprinkle them over the top of the pie.
07 - Refrigerate the pie for at least 1 hour (or longer) before serving. Enjoy!

# Notes:

01 - Ensure you are using instant pudding, not cook-and-serve.

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