Fudge-Bottom Candy Crunch Pie

A chocolate-chocolate layer and a creamy chocolate layer on a chocolate cookie crust topped with chopped chocolate toffee make this pie a chocolate lover’s dream.

Original recipe makes 8 servings


2 cups cold milk
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
3 (1 ounce) squares BAKER’S Semi-Sweet Chocolate, divided
1 OREO Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 (1.4 ounce) bars milk chocolate English toffee candy, chopped, divided

  • PREP

    20 mins


    1 hr 20 mins


  1. Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.
  2. Add half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
  3. Top with remaining COOL WHIP and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.


Calories: 410 kcal
Carbohydrates: 57.5 g
Cholesterol: 10 mg
Fat: 17.8 g
Fiber: 2.7 g
Protein: 4 g
Sodium: 590 mg