No-Melt Sundae Pie

Originally from Kraft Food and Family Magazine

15 chocolate sandwich cookies, crushed (approx. 1 1/2 cups)

3 Tbsp butter, melted

1 tub (8 oz) whipped topping, thawed, divided

1 cup cold milk

1 pkg (4 serving size) vanilla flavor instant pudding

2 squares Semi-Sweet baking chocolate OR 1/3 cup semi-sweet chocolate chips, melted

1/3 cup sweetened condensed milk

Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.  Reserve 1/2 cup whipped topping; refrigerate.

Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in remaining whipped topping.  Spoon into crust.  Mix melted chocolate and condensed milk until well blended.  Spoon over pie.  Cut through chocolate mixture several times with knife for marble effect.

Freeze 6 hours until firm.  Remove pie from freezer 15 minutes before serving.  Top with reserved whipped topping.  Garnish with maraschino cherry if desired.

Thoughts and Tips:

To speed up the process, use a premade chocolate crust instead of the cookie crumb crust.

Melt chocolate easily in the microwave:  use a microwave safe bowl.  For one square of chocolate, microwave on high for one minute, stirring after 30 seconds.  (squares will retain their shape.)  Add 10 seconds for each additional square.  Continue to microwave in 15 second intervals until melted.

I was a little dubious about this pie--frozen pudding?!-- but it turned out to be delicious.  The filling is super creamy and it has just the right amount of chocolate so you can still taste the vanilla.  Emily especially was a fan of this one.