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Saturday, April 7, 2012


This is a wonderful way to end an Easter dinner - light and refreshing, with sweet bursts from the chocolate eggs. It was very quick to make, which is always appreciated when there are many courses to prepare.


1 6 ounce graham cracker pie crust
1 8 ounce package of cream cheese, softened
1 14 ounce can of condensed milk
1/2 cup milk
1 package of instant vanilla pudding (4 serving size)
1 1/2 cups whipped topping, thawed
20 - 25 miniature chocolate eggs

Beat cream cheese until fluffy, gradually beat in condensed milk until smooth. Add milk and pudding mix. Beat on low speed until smooth. Stir in whipped topping.
Spoon half of filling into pie crust, top with chocolate eggs, then top with remaining filling.
Chill for 3 hours.
Garnish as desired.

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