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Fudge Bottom Cream Pie

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 8 inch graham cracker pie shell
 1/2 c. semi-sweet chocolate chips
 1/4 c. evaporated milk
 2 tbsp. light corn syrup
 1 (3 1/4 oz.) pkg. instant French vanilla pudding
 1 1/2 c. milk
 1/2 c. whipping cream

Melt chocolate chips with evaporated milk over hot water. Remove from heat; add corn syrup and stir until smooth. Pour into graham cracker pie shell.

Combine milk and instant pudding mix and beat until it thickens. Beat whipped cream until stiff. Fold whipped cream into pudding mix. Pour on top of fudge layer. Chill until set, about 2-3 hours. Enjoy.

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