Almond Joy Pudding Pie Recipes

Steps:

• In a small bowl, mix coconut milk, chia seeds and maple syrup. Remove half of the mixture to a small bowl; stir in cocoa until blended. Refrigerate, covered, both plain and chocolate mixtures until thickened, at least 6 hours. In dessert dishes, layer a 1/4 of the white pudding, chocolate pudding, almonds and chocolate chips. Repeat layers. Serve immediately or store in the refrigerator up to 3 days.

Steps:

• Prepare small box instant pudding, using buttermilk instead of milk.
• Mix in extract (s); set aside.
• Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
• Use glass measuring cup to mix gelatin.
• Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
• Gelatin is dissolved when mixture is clear.
• Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
• Pour into prepared crust; chill.

Steps:

• Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
• Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
• Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
• Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.