2 chocolate-covered toffee bars (39 g each), chopped, divided
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How do I make it ?
Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Reserve 2 Tbsp. melted chocolate. Mix remaining chocolate with 1 cup pudding until blended; spread onto bottom of crust.
Add 3/4 cup Cool Whip and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
Top with remaining Cool Whip and toffee. Drizzle with remaining chocolate.
Kraft Kitchen Tips!
Enjoy your favourite foods while keeping portion size in mind.
Prepare using non-hydrogenated margarine, Jell-O Fat Free Instant Pudding, skim milk and Cool Whip Light Whipped Topping.
Pistachio Pudding with Chocolate Mint Candy
Prepare using Jell-O Pistachio Instant Pudding, and substituting 20 chopped chocolate-covered thin mint candies for the toffee bars.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 8 g
Cholesterol 15 mg
Sodium 350 mg
Total carbohydrate 38 g
Dietary fibre 2 g
Sugars 27 g
Protein 3 g
12 servings, 1 piece (95 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.