|Chocolate Ambrosia Pie|
|By Debbie Honeycutt|
|1 - stick oleo
8 to 12 - graham crackers (about 2 Â½ 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 â€“ crush graham crackers and mix thoroughly â€“ pat in bottom of 9"X13" pan.
In mixing bowl â€“ 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 (donâ€™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 â€“ then thaw for 2 hours and add the Cool Whip and the candy bar topping.
|Prep Time: 120 minutes
||Cook Time: None|