1 (9 inch) prepared chocolate pie crust
2 (9 inch) prepared graham cracker crusts
1 (3 ounce) package instant vanilla pudding mix
1 (9 ounce) package instant chocolate pudding mix
1 (8 ounce) package instant coconut cream pudding mix
Technique: Press crusts onto 2 baking sheets. Bake in preheated oven for 2 minutes, or until lightly browned. Remove from oven and let cool overnight.
Timing: Sprinkle pudding packet with water and lemon juice to form pudding cup shape. Pour pudding over cooled crusts.
I really like this basic recipe. I did skip the toasted sesame seeds, and I think that might be because I had them all toasted in the fridge (awesome!). I also added fresh garlic--better but still wanting more. My new favorite thing ever!!! Thanks for sharing!
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