Mini Chocolate Cream Pies Recipe
Ingredients
- 2 boxes of Puff Pastry Shells
- 1 box of Instant Chocolate Pudding small size
- 1 3/4 cups Milk or whatever amount your box of pudding calls for
- 1 tub of Whipped Topping
Instructions
- Bake the puff pastry shells as directed on the package.
- While the shells are baking, prepare the chocolate pudding with the pie directions on the box. Chill the pudding in the fridge for 15 minutes.
- Once pudding has chilled add 1 cup of whipped topping to the pudding and mix till combined.
- Scoop pie mixture into cooled puff pastry shells.
- Add a scoop of whipped topping to the top of each pie just before serving.