1 (18.5 ounce) package Honey Pecan Pie Mix
1 (8 ounce) container frozen whipped topping, thawed
2 (1 ounce) squares HERSHEY'S Pecan Magnolia
1 (8 ounce) can HERSHEY'S Milk Chocolate Cornflakes
2 tablespoons honey
1 teaspoon vanilla extract
Place one package of pie mix in bottom of 9-inch-square pan; press down a quarter to seal edges of pan.
In medium bowl, whip the whipped topping until foamy. Add chocolate, cornflakes and honey; beat until ice cream starts to set.
Transfer to pie pan; frost with chocolate frosting.
Prepare filling by mixing chocolate syrup and 1/2 cup HERSHEY'S Milk Chocolate Cornflakes; pour filling over pie; sprinkle with 1/2 cup of HERSHEY'S HONEY Pecan Nut Frosting. Churn remaining chocolate frosting; chill remaining pie to serve. Watch video:
Whip remaining 1/2 cup whipped topping until light and fluffy; fold into filling. Pour filling into prepared pan; refrigerate 2 hours or overnight. Serve warm.
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