Product Used: Señor Rico® Chocolate Pudding with Cinnamon
A chocolate lover’s dream! This super rich ice cream pie starts with a chocolate cookie crust that’s filled with Señor Rico® Chocolate Pudding with Cinnamon, then topped with fudge sauce and plenty of chocolate chips. Easy enough to make whenever and decadent enough for company!
1 chocolate cookie pie crust, premade
11–12oz jar fudge sauce
15oz (two 7.5oz containers) Señor Rico® Chocolate Pudding with Cinnamon
8oz tub of whipped topping, thawed and divided (½ cup + more)
mini chocolate chips
Heat up chocolate fudge sauce (if necessary) following directions on the jar. Spoon or pour enough sauce into the bottom of the pie crust to create a thin and even layer, smoothing it out with the back of a spoon. Refrigerate jar of fudge sauce (if necessary) to save the rest for later. Freeze pie crust for about 15 minutes until sauce has hardened.
Meanwhile, spoon two containers of Señor Rico® Chocolate Pudding with Cinnamon into a bowl. Add ½ cup whipped topping and stir to combine.
Remove pie crust from freezer. Spoon prepared pudding mixture into pie crust and use a spoon or icing spatula to smooth top. A few centimeters of space between the top of the pudding mixture and the top of the crust should remain. Place back in the freezer for a few hours until solid.
Remove pie from freezer. Reheat jar of fudge sauce (if necessary) and pour or spoon the remaining sauce over the top of the pie to cover. Smooth until even. Sprinkle with mini chocolate chips and place back in the freezer until topping is frozen.
When ready to serve, pipe with whipped topping. Pie may need to thaw until soft enough to eat.