1 (9 inch) prepared graham cracker crust.
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package cream cheese, softened
1 (9 inch) prepared graham cracker crust.
Mix pudding mix with cream cheese and graham cracker crust. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Bake crust at 350 degrees F (175 degrees C) for 20 minutes, or until pie is crisp. Cool crust completely before removing pie from pan. Invert onto serving platter and chill in refrigerator. Cut into squares.
My husband loved it! He declared it delicious! I made it less spicy because that is what I had on hand - a combination of dried basil and minced garlic. I also used chicken broth instead of just water. I did add chicken broth to keep it moist, but that is just personal preference. I will try it over chicken broth next time. My husband is very happy with it. Thanks!
Very simple. I used 1/2 cup butter and sauteed onions, peppers and zucchini until they were crispy. I also added 4 cups milk to thin the butter. I jarred garlic powder and parmesan cheese, mixed them in my food processor and ran it through my cheese blade, scraping the sides and bottom. I also added in some sliced russet potatoes and some grated parmesan cheese. I didn't get a good color of the butter so it was a little cloudy. I only put in the olive oil because I didn't have red pepper flakes or green onions. This was so easy and quick. I will make this again.
Simple and tasty, would recommend this over white chocolate. It has incredible flavor and is much better for you than dark chocolate. I did omit the marshmallows, I was out of those too. This was a huge hit, I gave my husband a 10! I will definitely make this again.
⭐ ⭐