Serves: 8
Total Calories: 401
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in light cream or milk. Add pudding mix, beating about 1 minute or until combined.
2. Fold in whipped topping, chocolate and pecans. Spread in crust. Freeze at least 6 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This German Sweet Chocolate Pecan Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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