Recipe
Dessert
Chocolate Peppermint Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1.5 oz) box Hy-Vee sugar-free instant chocolate pudding mix | ||
| ⅔ c. Hy-Vee instant non-fat dry milk | ||
| 1 ¼ c. water | ||
| 1 c. Hy-Vee light whipped topping, thawed, divided | ||
| 1 (6 oz) graham cracker pie crust | ||
| ¾ tsp. peppermint extract | ||
| 3 drop(s) Hy-Vee green food coloring | ||
| 1 tbsp. Hy-Vee mini chocolate chips |
Directions
- In a medium bowl, combine pudding mix, dry milk and water. Mix well using a wire whisk. Fold in 1/4 cup whipped topping. Spread evenly into pie crust. Refrigerate.
- Meanwhile, combine remaining 3/4 cup whipped topping, peppermint extract and food coloring.
- Spread peppermint mixture evenly over pudding mixture. Sprinkle chocolate chips evenly over the top. Refrigerate at least 20 minutes before serving.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 25g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 8%