No Bake Rich Chocolate Mousse Pie

Crushed Graham cracker crust softened mix
2 boxes 4 ounce instant chocolate pudding
2 cups milk
8 ounce Cool Whip
1/2 cup powdered sugar
Hershey's chocolate syrup

Special Cooking utensils: large steel mixing bowl, wire whisk, rubber spatula.

Prepare Graham cracker crust according to package directions for 9 inch pie. In bowl mix pudding and powdered sugar. Add milk, using whisk until pudding is thick. Using spatula, gently fold 4-ounces Cool Whip into pudding. Make sure all pudding is off the bottom. Fold mixture into prepared crust. Top with remaining Cool Whip. Cover with plastic wrap. Refrigerate 2 hours. Serve cold, topped with syrup.

Serves 8.

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Cajun Country -- New Iberia, Louisiana