3 Layer Chocolate Pie Recipes

Steps:

• Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
• Spoon 1 1/2 cups pudding onto the bottom of the crust.
• Stir 1/2 of the whipped topping into the remaining pudding.
• Spoon mixture on top of pudding in crust.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set.

Steps:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• 1. For the crust: Mix the flour, 2 tablespoons powdered sugar, melted butter and nuts. Pat into a 13x9 pan. Bake until edges start to brown.
• 2. For the cream cheese layer: With a mixer, combine the powdered sugar and cream cheese. Mix well. Fold in 8 oz whipped topping. Refrigerate until pudding layer is ready. Spread on top of the cooled crust.
• 3. For the pudding layer: In a medium size saucepan add the sugar, cocoa, corn starch, salt, butter, egg yolks and milk. Before heating, stir until well mixed (corn starch won't desolve in hot liquids). Cook on medium heat, whisking constantly, until pudding has thickened. Stir in vanilla. Place on top of cream cheese layer. Cool.
• 4. For the top layer: Top the pudding layer with 8 oz whipped topping. Sprinkle with finely chopped pecans. Cool 4 hours or over night before serving.

Steps:

• Melt stick of butter over med heat. Then add flour, sugar, and chopped pecans in the butter. Mix well. In a 9x13-inch pan press the butter mixture in bottom. Bake at 350 for 20-25 min. or until browned.
• Then mix the Philadelphia Cream Cheese, powdered sugar, 1/2 of the Cool Whip together. Spread on top of the pecan crust.
• Mix the chocolate pudding together with the milk and pour on top of the cream cheese. Top with the remaining Cool Whip and sprinkle with pecans.

Steps:

• Combine cookie crumbs, 3 Tbs sugar and melted butter.
• Press firmly into 9 inch pie plate covering bottom and sides evenly.
• Bake at 350° F for 10 minutes.
• In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
• Gently stir in 1/2 of the whipped topping.
• Spread on bottom of baked crust.
• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
• Stir in the milk, chocolate, and 1 tablespoon butter.
• Cook on medium stirring constantly until thickened and bubbling.
• Reduce heat; cook and stir 2 additional minutes.
• Remove 1 cup of mixture from pan.
• Gradually stir the 1 cup of mixture into egg yolks.
• Return mixture to saucepan; bring to boil.
• Cook, stirring constantly for 2 additional minutes.
• Stir in vanilla.
• Set pudding aside to cool for a few minutes.
• Turn pie filling into pie pan on top of the cream cheese layer.
• Refrigerate for 4 hours or until set.
• Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.