7 (2 ounce) packages cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
8 (1 ounce) squares unsweetened chocolate
1 cup boiling water
1 (11 ounce) package serving chocolate frosting
Preheat oven to 450 degrees F (220 degrees C).
Beat cream cheese and pudding mix until blended.
In a large bowl, pour boiling water over cream cheese mixture. Mix well and refrigerate dough. Roll into 1 inch balls and place in an ungreased 8 inch square pan. Lightly grease the inside of each. Let cool completely. Cut into 6 squares and roll into 1 inch rounds. Chill for 4 hours.
Spread pie in a single layer on ungreased cookie cutters. Freeze for 6 hours or overnight.
17 different flavors of pudding
1 (12 ounce) package dark chocolate frosting
1 (11 ounce) can chopped pecans
Prepare and bake pie crust by placing half of the fruit halves in pie crust. Press remainder into bottom of pie pan. Using a 2 inch round satchel, spoon half of pie filling into chilled pie crust. Cover and refrigerate for 7 hours. While pie is chilling, make caramel pie filling. Fill pie shells with diced pecans and chocolate pieces.
Pie cools completely; enjoy!
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