Serves: 8
Total Calories: 299
1. In medium bowl beat 3/4 cup of milk and chocolate fudge pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in half of whipped topping. Spread in crust.
2. In medium bowl beat remaining milk and white chocolate pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Carefully spread over chocolate fudge layer in crust.
3. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Double Chocolate Pudding Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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