1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant nonfat dry chocolate pudding mix
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, grated
1 (8 ounce) container frozen whipped topping, thawed
1 cup marshmallow creme
1 cup whipping cream
1 (8 ounce) package cream cheese, sliced
1/4 cup chopped pecans
1 (8 ounce) package vanilla pudding mix
1 tablespoon milk
1 cup butter, softened
1 cup nonfat dry milk
3 tablespoons brown sugar for sprinkling
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding mix and sour cream until smooth. Stir in the cream cheese, whipped topping, marshmallow creme, peppermint, chocolate pieces, pecans and marshmallow creme. Pour mixture into a 9 inch pie dish.
Bake in preheated oven for 50 minutes. Remove from oven and leave pie in oven for 10 minutes to cool. Serve warm or cold.
In a large bowl, beat cream cheese, pecans and marshmallow creme until light in color. Beat in butter and brown sugar. Tip: Do not beat cream cheese until smooth.
Remove pie from oven and water it immediately to cool completely. Fill pie with whipped topping and frost with chocolate pieces and pecans. Refrigerate for at least 1 hour before serving.