| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Jiffy Chocolate Cream Pie

2 (5-ounce) packages powdered whipped topping
2 3/4 cups milk, divided use
1 teaspoon vanilla extract
1 (3 1/2-ounce) package instant chocolate pudding mix
1 (9-inch) baked pie crust

1. In a large mixing bowl, combine topping mix, 1 cup of the milk and vanilla. Beat on high speed with an electric mixer for about 6 minutes, or until topping thickens and forms peaks.
2. Add remaining 1 3/4 cup milk and pudding mix; blend thoroughly. Beat on high another 2 minutes before spooning into baked pie shell. Refrigerate until firm, about 1 hour.

Makes 8 servings.