Pella Chronicle

January 21, 2013

Candy Crunch Pudding Pie

The Chronicle

Pella — 2 pkgs. (3.9 oz. each) Jell-O chocolate instant pudding

2 cups cold milk

1 tub (8 oz.) cool whip, thawed, divided

2 chocolate-covered toffee bars (1.4 oz. each) chopped, divided

1 Oreo pie crust

1 square Baker's semi-sweet chocolate, melted

1. Beat pudding mixes and milk in medium bowl with whisk 2 minutes.

2. Stir in half the cool whip and all but 3 Tbsp. toffee.

3. Pour into crust. Top with remaining cool whip, toffee and melted chocolate.

4. Refrigerate for 2 hours. Serve.