Chocolate Cream Pie Dip with Krusteaz Pie Crust and Cookie Dippers
STOP what you’re doing right now because you’re going to want to make this Chocolate Cream Pie Dip ASAP. It only has 3 ingredients! Bonus points if you serve it with pie crust dippers.
Well, it’s weekend 2 of the playoffs. What teams are you rooting for? Two of my favorites made it in and one got knocked out last week (in the very last second of the game!)
This weekend, Mel will be parked on the couch watching all the games again and I’m going to make football food and pretend we’re at a party so I can eat it all. Sound good? You should do it too!
Prep Time: 25 minutes
Total Time: 1 hour 45 minutes
1 package Krusteaz Cookie Mix (any flavor), prepared as directed
1 cup Krusteaz Pie Crust Mix
2-3 tablespoons water
1 box (3.9 ounces) chocolate pudding mix
1 1/2 cups nonfat milk
1/2 cup heavy whipping cream
Note: you can make any kind of Krusteaz dippers to go along with this Chocolate Cream Pie Dip. My favorites are pie crust dippers, using the Pie Crust Mix and/or using the Double Peanut Butter Cookie Mix.
Prepare cookies as directed, making them using a 1 tablespoon cookie scoop. Cool before serving with dip.
Preheat oven to 450°F. Line a cookie sheet with parchment paper or a silpat baking mat. Prepare 1 pie crust as directed. Roll out crust to 1/4” thick and cut 1-2” circles. Place the circles on the cookie sheet, re-rolling the dough as needed.
Bake 4-6 minutes, until the crust is lightly golden brown. Cool while you make the dip.
Whisk together pudding mix and nonfat milk in a large bowl. Let sit 5 minutes. While the pudding is setting, beat the heavy whipping cream until stiff peaks form using a stand or a hand mixer. Fold the whipped cream into the pudding carefully. Chill dip at least 1 hour before serving. Serve the dip with assorted pie crust dippers and cookies.