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Spring Mix & Match Pudding Pie

Prep time 15 mins
Yield Makes 10 servings

Ingredients

  • 2 cups cold milk
  • 1 tub (8 oz.) thawed COOL WHIP Whipped Topping
  • Lemon, Chocolate, Vanilla, or Pistachio JELL-O Instant Pudding
  • 1 HONEY MAID Graham or OREO pie crust
  • 1 cup raspberries, 1 cup JET-PUFFED Miniature Marshmallows, or 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

How to Make It

  1. Take 2 cups cold milk and 1 tub (8 oz.) thawed COOL WHIP Whipped Topping and mix & match your recipe from these options...

    JELL-O Instant Pudding option: Lemon
    Pie crust choices: HONEY MAID Graham
    Special extra possibilities: 1 cup raspberries

    JELL-O Instant Pudding option: Chocolate
    Pie crust choices: HONEY MAID Graham
    Special extra possibilities: 1 cup JET-PUFFED Miniature Marshmallows

    JELL-O Instant Pudding option: Vanilla
    Pie crust choices: OREO
    Special extra possibilities: 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

    JELL-O Instant Pudding option: Pistachio
    Pie crust choices: HONEY MAID Graham
    Special extra possibilities: 1 cup JET-PUFFED Miniature Marshmallows

    POUR milk into medium bowl. Add 2 pkg. (4-serving size each) JELL-O Instant Pudding. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

    SPOON 1 1/2 cups of the pudding into 1 (6-oz.) Pie Crust; top with special extras. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.

    REFRIGERATE 3 hours. Top with remaining whipped topping just before serving. Store any leftover pie in refrigerator.