Saturday, September 10, 2011

Double Crunch Pie

There are times when recipes don't really turn out how the recipe is stated.  For me it often happens with those recipe club cards that you get in the mail.  I have some from collections from friends and then just sample cards in the mail.

This recipe was one of those...Double Crunch Pie...I had to modify it to make it work. Find the original recipe here.

  • 1 (3.8-ounce) package instant chocolate pie filling
  • 8 ounces whipped topping
  • 1 (6-ounce) prepared chocolate crumb pie crust
  • 7 chocolate creme sandwich cookies, crushed into chunks
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips


  • Prepare pie filling in a large bowl according to package directions.
  • Fold whipped topping into pie filling; stir until well blended.
  • Spread pie filling mixture evenly in pie crust. Chill in freezer until slightly set, about 10 minutes.
  • Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. 
  • Freeze until 5 to 10 minutes before serving.

The original had 15 crushed cookies on top and that would have been mounds and mounds of cookies that wouldn't have fit on the pie. It wouldn't set up and if you see in the picture on the original link the texture of the pie is the same as mine so I believe that it is frozen and not just refrigerated. 

The pie was good. It wasn't spectacular but it tasted good and was easy to make for a quick dessert. 

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