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Desert Sand Pie VI Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant vanilla pudding mix

1 cup white chocolate syrup

4 egg whites

1 (8 ounce) can chopped pecans

1/2 cup evaporated milk

2 cups sliced almonds

Directions

Place all ingredients in a medium mixing bowl. Stir until ingredients are fully combined. Cover and refrigerate overnight.

Break crust into 8, leaving 1/2 inch criss cross to seal. Melt white chocolate syrup, oil in a mixing bowl. Beat in vanilla extract. Stir in whipped cream, pecans and almonds. Pour mixture into crust. Chill 8 hours in refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Bake pie for 30 minutes or until filling is firm.

Comments

Dercy Peesen writes:

⭐ ⭐ ⭐ ⭐ ⭐

good recipe