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Candy Bar Pie

Yields1 Serving

 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
 1 Tbsp. milk
 1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
 1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped (I used Rolos)
 1-1/2 cups cold milk
 2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
 1 Oreo pie crust (I made my own, with pulsed Oreos and a drizzle of canola oil - every bit helps!)

Mix cream cheese and 1 Tbsp. milk in large bowl with wire whisk until well blended. Add 1 1/2 cups of the whipped topping and chopped candy bar; stir gently.


Pour 1 1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of crust; cover with cream cheese mixture. Top with remaining pudding mixture.


Refrigerate 4 hours or until set. Garnish with remaining whipped topping.


Store leftover pie in refrigerator.