A lovely shortbread cookie crumb crust is pressed into a pie pan and covered with a sweetened cream cheese layer. A chocolate pudding layer is then poured on top of that, and the pie is chilled and served with whipped topping.
INGREDIENTS (for 8 servings):
- 1 (16 ounce) package pecan shortbread cookies, crushed
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 3 cups cold milk
- 1 cup frozen whipped topping, thawed
Lightly grease a 9 inch pie pan. Reserve 1/4 cup cookie crumbs for garnish. In a medium bowl, mix together remaining cookie crumbs and melted butter or margarine. Press mixture into pie pan.
In a small mixing bowl, beat cream cheese until fluffy. Add sugar and mix until smooth. Spread mixture into crust.
In a medium bowl whisk together pudding mix and milk. Allow to set up 5 minutes, then pour over cream cheese layer. Refrigerate pie at least 2 hours before serving. Garnish with whipped topping and reserved cookie crumbs.