1 pk jello choco instant pudding 1 c milk; cold 3 1/2 c Cool Whip; thawed 20 chocolate sandwich cookies; -ground 1 1/2 c rocks * 1 chocolate cookie crust (8-9 -in) * Use any combo of chocolate chips, chopped peanuts, granola bar chunks. Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving. Note: store leftover pie in freezer. Source: Cool Whip Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97 Contributor: COOL WHIP -----
How To make Chocolate Crunch Pie's Videos
How to make Lemon Crunch Pie
The refreshing lemon freezer pie is perfect for hot summer days and nights, and with only a few ingredients, it is SO easy to make! Enjoy!
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I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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How to Make Feuilletine Crunch
Don't be scared, sound it out with us foo-yeh-teen (it's French). These bars are very rich and the light crunch on the bottom is a pleasant surprise with each bite. If you have not used feuilletine before, now is a good time to add it to your pantry! Feuilletine is flakes of crushed crêpes Dentelle; very light, delicate brown flakes of what look (and taste!) like sugar cones. We bought ours on Amazon. Makes thirty-two 1 x 2 bars.
Watch this cooking video to learn how to make Candy Crunch Pudding Pie. An OREO crust and decadent candy filling make this the ultimate dessert. Give it a try for yourself!
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What you need: 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding 2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.) 1 oz. BAKER'S Semi-Sweet Chocolate, melted
Let's make it: 1. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee. 2. Pour into crust. 3. Refrigerate 1 hour. 4. Top with remaining COOL WHIP, toffee and melted chocolate before serving.
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