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Peppermint Chocolate Pudding Pie


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Ingredients You'll Need

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes


Directions

POUR cold milk into large bowl.


Add dry pudding mixes.


Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)


SPOON 1-1/2 cups of the pudding into pie crust. Top with marshmallows.


Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.


MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min.


Stir until melted.


Cool slightly.


Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet.


Refrigerate until firm.


TOP pie with remaining whipped topping just before serving.


Garnish with crushed candy canes.


Serve each slice with a chocolate decoration.


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