1 (9 inch) prepared graham cracker crust
1/2 cup butter, softened
1 (3 ounce) package milk chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
3 (8 ounce) packages frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can sliced marshmallow creme
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (2 ounce) rounds 9 inch pie crusts.
In a large bowl, cream together the butter, milk chocolate pudding mix and instant pudding until smooth. Beat in the whipped topping and marshmallow creme. Stir in the chocolate ice cream.
Pour mixture into pie crusts. Bake in preheated oven for 30 minutes. If filling is browning too quickly, cool it in microwave oven for at least 10 minutes. Cover pie with top of crusts. Cool completely.
Cut pie into 1-inch slices. Remove bottom and sides of pie. Press filling into pie shell. Refrigerate for at least 2 hours or overnight.
Remove pie from pie shell. Cover pastry with foil. Chill pie in refrigerator for at least 30 minutes, allowing crust to cool. Serve with whipped topping and marshmallow creme. Garnish with almonds.
I followed the recipe exactly (for the pecans) and they turned out delicious. Unsure of the pecans themselves, but they were large and crunchy. Will make again.
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