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Fudge-Bottom Candy Crunch Pie

They should be renamed so kids all over the world know it's a chocolate cupcake with a dollop of cream cheese.

Recipe Summary Fudge-Bottom Candy Crunch Pie

A chocolate-chocolate layer and a creamy chocolate layer on a chocolate cookie crust topped with chopped chocolate toffee make this pie a chocolate lover's dream.

Ingredients | Black Bottom Cupcakes Smitten Kitchen

2 cups cold milk

2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding

3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided

1 OREO Pie Crust

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

2 (1.4 ounce) bars milk chocolate English toffee candy, chopped, divided

Directions

Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.

Add half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.

Top with remaining COOL WHIP and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.

Size-Wise: Since this indulgent pie makes 8 servings, it is the perfect dessert to serve at your next party.

Vanilla Pudding with Toblerone: Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding and substituting 1 TOBLERONE Milk Chocolate candy bar (3.52 oz.) for the English toffee candy bars.

How to Easily Drizzle Chocolate: Use fork to drizzle melted chocolate over pie.

Info | Black Bottom Cupcakes Smitten Kitchen

prep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Fudge-Bottom Candy Crunch Pie

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