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Chocolate Ambrosia Pie
By Debbie Honeycutt
1 - stick oleo
8 to 12 - graham crackers (about 2 ½ cups)
3 pkgs. - chocolate instant pudding mix
3 cups - cold milk
3 cups - vanilla ice cream
1 tsp. - vanilla (optional)
1 - medium tub Cool Whip
1 - cold Hershey candy bar
Melt oleo – crush graham crackers and mix thoroughly – pat in bottom of 9"X13" pan.

In mixing bowl – add 3 cups of cold milk to pudding mixes. Beat slowly until blended. Then add 3 cups of ice cream and beat again until blended (don’t over beat). Pour mixture on top of graham cracker crust. Spread Cool Whip over chocolate mixture. Take the candy bar out of refrigerator and use a potato peeler to make short curls on top of Cool Whip. Place in refrigerator until set.

I have made the whole recipe ahead and frozen it until 2 hours before serving. You can also freeze the graham cracker and chocolate portions – then thaw for 2 hours and add the Cool Whip and the candy bar topping.
Prep Time: 120 minutes Cook Time: None
Category: Pies Servings: 8

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