Love My Philly

Print This!

 
 
 
 
 
Get your favorite chocolate-coated, caramel-peanut nougat bar and make this creative Candy Bar Pie. Mix the chopped chocolate bars with PHILLY Cream Cheese to make a splendid filling. Don’t forget to store the leftover pie in the refrigerator!

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
1-1/2 cups cold milk
2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 OREO Pie Crust (6 oz.)

Instructions

MIX cream cheese and 1 Tbsp. milk in large bowl with wire whisk until well blended. Add 1-1/2 cups of the whipped topping and chopped candy bar; stir gently.

POUR 1-1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of crust; cover with cream cheese mixture. Top with remaining pudding mixture.

REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.