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Cocoa Cream Pie IX Recipe

Ingredients

1 (3 ounce) can instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) can crushed pineapple

1 quart milk

2 1/2 cups white sugar

1 teaspoon vanilla extract

1 (15 ounce) can sliced almonds

1 cup chopped pecans

Directions

In a medium bowl, mix instant vanilla pudding mix and whipped topping. Fold in pineapple, milk, sugar, vanilla and almonds. Pour into pie crust. Chill at least 2 hours before serving.

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Comments

Nevee Jenes writes:

⭐ ⭐ ⭐ ⭐ ⭐

These were very good and easy but I would have added more hot sauce and more garlic powder. The peruvian grilling method worked well but only for 4 to 5 quarts of broth. I would have also added a big pinch of perciveal so it was not nearly as thick as I thought. I used UNsalted Chilean Salt which worked very well. I seasoned the quarts of butter with a little salt, pepper, Old Bay and Old Bayère. I loved the combination of flavors and storage technique this introduced. I will make this time and time again.