Chocolate pudding and pie join forces to make these delicious and easy Mini Chocolate Pudding Pies. Top with chocolate chips, colorful sprinkles or your favorite toppings to make this delicious dessert your own. Serve Mini Chocolate Pudding Pies as individual treats at …

Steps

  • Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms. Prick bottom of each crust with fork.
  • In medium bowl, mix pudding mix and milk; beat 2 minutes with whisk. Spoon mixture evenly into cooled, baked shells (about 2 heaping tablespoonfuls per shell). Refrigerate at least 1 hour until set.

Tips from the Pillsbury Kitchens

  • Top Mini Chocolate Pudding Pies with mini semisweet chocolate chips or regular semisweet chocolate chips just before serving, if desired.
  • Each box of Pillsbury™ Mini Pie Crusts contains 2 regular-size crusts, each with 7 perforated 4-inch mini crusts (14 total). Gently remove mini pie crusts along perforated edges to use in your recipe; discard scraps, or save for another use.

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