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Tastee Recipe

Who knew such a yummy dessert was this easy?

18 July 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, chocolate mudslide dessert, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I can literally have chocolate in any way, shape or form and my husband is even worse than me.  He will put chocolate in absolutely anything and everything. Even to the point I find it disgusting (haha).  However, he has a sweet tooth for chocolate pie because it is such a yummy treat.  It is every bit of comfort food along with a delectable dessert.

 

This chocolate pie is so amazingly different, though.  To begin with, it’s frozen!  Secondly, it has layers.  So there are different dimensions and depth of chocolate in this dish. To top it off, it has mini chocolate chips which add a nice little crunch at the end.  This definitely is a make ahead dish that is sure to impress.

 

Recipe and photo courtesy of Very Best Baking.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

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Quick Tip: instead of chocolate chips on top, crumble up a Crunch bar for an even bigger crunch.  Also, add a dollop of whipped cream for nice serving presentation.

 

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One Comment
  1. Ronalda Mehlum September 24, 2017 at 1:26 am Reply

    Wonderful recipe

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