Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 2 pkg. (14 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
- 1 pkg. (4 oz.) Baker's Semi-Sweet Chocolate, divided
- 1 pkg.(8 oz.) Philadelphia Cream Cheese, softened
- 1 cup milk
- 1 pkg. (3.4 oz.) Jell-O Pumpkin Spice flavor instant pudding
- 2 cups thawed Cool Whip whipped topping
- 1/3 cup packed brown sugar
- 1 Tbsp. butter or margarine, melted
- 1/2 cup chopped pecans
Directions
- Heat oven to 450 degrees.
- Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking Transfer to wire racks; cool completely.
- Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 minutes or until chocolate is firm.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat 2 minutes. Gently stir in Cool Whip; spoon into crusts.
- Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts, stir until evenly coated.
- Melt remaining chocolate just before serving pie. Spoon nut mixture over pies; drizzle with chocolate.