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Strawberries and Cream Pie VI Recipe


1 (3 ounce) package instant vanilla pudding mix

1 cup boiling water

1 (3 ounce) package instant chocolate pudding mix

3 tablespoons butter, chilled

1 1/2 cups strawberry sherbet

1 cup whipped topping

1 (9 inch) prepared chocolate cookie crumb crust


Preheat oven to 350 degrees F (175 degrees C). Prepare pie crust by placing 1 cup boiling water into the bottom of a glass or metal bowl. Add the pudding mix and water and mix until smooth, but not runny. Add the chocolate pudding mix and butter, and mix until pudding is stiff.

Pour filling into pie crust.

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 30 minutes. Remove from oven, and allow to cool completely. Chill in refrigerator, or 8 hours in the refrigerator.

Temporarily package remaining strawberry sherbet. Mixture should be used in place of sherbet in the crust of the pie.

In a small saucepan, combine whipped topping and chocolate cookie crumbs. Mix until thoroughly combined.


MaGYaaH writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good and easy, but part of the "don't skip the rosemary" group. Rosemary has nice but not overwhelming smell, and is nice whenever you want to add a note of flavor beyond "grape". But when you add the whole pepper, hammer the texture out of the mixture. A little goes a long way, and I really like how the crust is still wet after putting it into the oven. I'd call it a peanut butter and jelly sandwich.