Creamy Chocolate Pudding Pie
1 graham cracker or shortbread cookie pie crust
2 small boxes chocolate pudding mix
2 cups milk
8 oz Cool Whip, thawed
In a stand mixer or with a hand held mixer, beat pudding mixes with milk until smooth, thickened, and all the powder is incorporated. Mix in Cool Whip. Spread into pie crust and refrigerate for 3-4 hours. Serve with whipped cream on top.
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