- 3.9 ounces instant chocolate pudding
- 2 cups milk
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 ¼ cup powdered sugar
- ½ teaspoon clear vanilla extract
- 8 ounces whipped topping
Whipped Topping Layer
- ½ teaspoon peppermint extract
- ¾ cup chocolate chips
- 4 teaspoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon clear vanilla extract
In a medium-mixing bowl, combine pudding mix and milk. Whisk to fully combine and place in the refrigerator to set for about 5 minutes.
Remove pudding from refrigerator and spoon mixture into chocolate pie crust. Smooth out then put into the freezer for 2 hours to fully set.
Cream Cehese Layer
Using a large mixing bowl, mix together cream cheese and powdered sugar. Adding in peppermint and vanilla extract. Once combine, fold in whipped topping and the chocolate chips.
Scoop mixture on top of the chocolate pudding mixture and allow to set in the freezer for another hour.
Whipping Topping Layer
Next start your whipping cream topping. In a cold mixing bowl add cold water and gelatin. Allow to set for 5 minutes.
In a large mixing bowl pour in heavy whipping cream, vanilla and powdered sugar. Turn the mixer on medium and start to beat the sugar, heavy cream and vanilla.
Slowly mix for about 30 seconds and then turn on high for about 2 minutes or until soft peaks form.
Place whipping cream into a piping bag and pipe a star design on the top of the pie.
Sprinkle with crushed peppermints or candy cane pieces and serve cold
Vanilla extract is listed two in the recipe card because you will use it twice during this recipe.
Graham Cracker crust can be used in place of an Oreo crust if you prefer that.
Serving: 1Serving | Calories: 530kcal | Carbohydrates: 58g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 360mg | Potassium: 205mg | Fiber: 1g | Sugar: 53g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg