Chocolate Pudding Pie

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When I was 21 I cooked my first full-blown Thanksgiving dinner. all. by. myself.

I've never had a fear of cooking, it has always been relatively easy-follow the directions, measure the ingredients correctly, and cook at the proper temperature.

Cooking is easy. Baking, no so much.

Even when I follow the directions step-by-step I still manage to ruin cupcakes from the box and Tollhouse chocolate chip cookies from the sleeve.

So even though I managed to cook an entire Thanksgiving dinner by myself, for the sake of all of those eating my food I steered away from making a pumpkin and apple pie.

But every Thanksgiving dinner has to have pie, right?

So over the next few days I will be showcasing my favorite no-bake pie recipes.

Chocolate Pudding Pie

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1-5 oz. package chocolate pudding

2 cups cold milk

1-large graham cracker crust

1-8 oz tub of whipped topping

1/4 cup Wilton's melting chocolates

Mix cold milk and pudding.

Once whipped, mix half the tub of whipped topping into the pudding/milk mixture.

Pour filling into graham cracker crust.

Top with remaining whipped topping.

Melt chocolates in microwave. Poor melted chocolates onto the backside of a cookie sheet, allow chocolates to harden.

Once the chocolate has hardened use a metal spatula to scrape the chocolate off the cookie sheet.

The chocolate with begin to "curl."

Once you have a handful of curled chocolates place them on top of the pie.

Freeze for 5-6 hours. Allow to unthaw for 15 minutes.

Serve and enjoy!

Sorry I don't have my own picture....I always make my pies the morning of Thanksgiving and I thought you would want the recipes before the big day--pictures of my lovelies will follow after the event.