1/4cupcoconut oilmelted (melted butter will also work)
For the filling:
15.1 oz. chocolate instant pudding mix. (I used the sugar-free, fat-free variety.)
2 1/2cupsTruMoo Chocolate Milk
For the graveyard toppings:
Whipped cream topping
6-8Chocolate Creme-filled Cookiescrushed (I ground them in the food processor.)
Milano cookies for tombstones
Decorating gel for writing on cookies
Halloween sprinkles
Gummy worms
Edible decorating pumpkins
Instructions
For the crust:
Add cookies and coconut oil to the bowl of a food processor and grind until cookies are completely crumbled. Press this mixture into a 9-inch pie plate and refrigerate for at least an hour and until crust is hardened.
For the filling:
After the crust has hardened, make the pie filling by combining pudding powder with 2 1/2 cups TruMoo Chocolate Milk. Beat this mixture with a whisk or fork for 2 minutes. Pudding will be soft-set in 5 minutes. Pour at once into crust. Refrigerate for one hour or until set.
For the graveyard toppings:
Once pudding is set, spread whipped cream topping over the top of the pudding. Top whipped cream topping with cookie crumbs. Add decorations.
Store pie in the fridge until you're ready to serve. Enjoy!
Notes
Clear space in the fridge - this pudding pie needs room to chill!You can use whatever flavor of pudding you want. If you are using vanilla I recommend regular white milk instead of chocolate.Save the decorating for just before serving.