I need a recipe for Tuxedo Pie. If you have it please share it with me. OK?!


Question: Tuxedo Pie
20 Golden Uh-Oh! Chocolate Creme Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
1 tub (7 oz.) Real Milk Dipping Chocolate, melted
2 cups cold milk, divided
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed Whipped Topping, divided
PLACE 12 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)
ADD 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.
SPREAD chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.

nfd?


Answers: Tuxedo Pie
20 Golden Uh-Oh! Chocolate Creme Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
1 tub (7 oz.) Real Milk Dipping Chocolate, melted
2 cups cold milk, divided
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed Whipped Topping, divided
PLACE 12 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)
ADD 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.
SPREAD chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.

nfd?

This is a tuxedo pie with a pecan crust. It is sooo good.

Ingredients:
1 cup graham cracker crumbs
1/2 cup toasted pecans, chopped, divided
1/4 cup packed light brown sugar
1/3 cup (2/3 stick) butter, melted
1 2/3 cups (10-oz. pkg.) NESTLé CHOCOLATIER? 62% Cacao Bittersweet Chocolate Morsels, divided
2 pkgs. (8 oz. each) cream cheese, softened
1 jar (7 oz.) marshmallow cream
1/2 cup heavy whipping cream

Directions:
PREHEAT oven to 375o F.
COMBINE crumbs, 1/4 cup pecans and brown sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.
BAKE for 8 minutes. Cool completely in pie plate on wire rack.
CHOP 1 cup morsels into small pieces. Beat cream cheese and marshmallow cream in large mixer bowl for about 2 minutes or until light and fluffy. Fold in chopped morsels. Spoon into cooled crust. Refrigerate for 1 hour.
PLACE remaining morsels in medium bowl. Microwave cream in 1-cup glass measure on HIGH (100%) power for 40 seconds or until boiling. Pour over chocolate; let sit for 1 minutes. Stir until smooth. Cool for 10 minutes. Pour over pie and smooth evenly. Sprinkle remaining pecans near edge of pie. Refrigerate for 2 hours or until firm.





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