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–+ servings

Chocolate & Vanilla Cream Pie

Angie Halten
Light and fluffy texture with a rich chocolate taste.
Print Recipe
Prep Time 1 hr
Total Time 1 hr
Servings 8

Ingredients
  

Crust:

  • 1 cup GF flour blend
  • 1/2 cup butter or margarine
  • 1 cup pecans finely chopped

Filling:

  • 8 oz GF cream cheese
  • 1 cup icing sugar
  • 1 1/2 cups Cool Whip

Topping:

  • 1 pkg GF instant chocolate pudding
  • 3 cups milk divided
  • 1 pkg GF instant vanilla pudding

Instructions
 

  • For the crust, combine the butter, flour mix and pecans until combined. Press into a 9x13 inch pan, and bake at 325°F for about 25 minutes. Let cool.
  • For the filling, in a medium size bowl, combine the filling ingredients. Blend until smooth then spread over the cooled crust.
  • For the topping, combine the chocolate pudding package and half of the milk (1 ½ cups). Whisk until smooth, then spread on the top of cream cheese mixture. Chill in fridge for 20 minutes.
  • Whisk together the vanilla pudding with the remaining 1 ½ cups of milk, until smooth. Pour over chocolate topping layer and chill in the fridge for at least another 20 minutes before serving.
  • After the 20 minutes is up sprinkle with grated chocolate and return to refrigerator until time to serve.
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