White Chocolate Pie

Total Time Prep: 20 min. + chilling
Yield 6-8 servings
Test Kitchen Approved
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped toping, thawed, divided
  • 1 chocolate crumb crust (9 inches)
  • 1-1/4 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • Red food coloring

Directions

  1. In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust.
  2. In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm.
  3. Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 391 calories, 21g fat (13g saturated fat), 37mg cholesterol, 373mg sodium, 45g carbohydrate (31g sugars, 1g fiber), 5g protein.

For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
Recipe Creator

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