RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER
Provided by Food Network
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Crust:
- Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
- Preheat the oven to 475 degrees F.
- Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
- Chocolate Filling:
- In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
- Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
- Cream Cheese Filling:
- Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
- Raspberry Filling
- Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.
CHOCOLATE RIBBON PIE, GRANDMA W
Grandma always loved Dream Whip or Cool Whip. So when she found a recipe I liked, she made sure to keep it. This was a recipe she made, that must have been on the back of the cool whip label, because it is a mini cutout. I remember making it with her to take to a summer family reunion.
Provided by Megan Stewart
Categories Pies
Number Of Ingredients 6
Steps:
- 1. Beat cream cheese with 1 T milk and sugar in bowl until well blended. Gently fold in 1/2 c cool whip. Spread in bottom of pie crust.
- 2. pour remaining milk into a bowl and add pudding mix. Beat with whisk 2 min or until well blended. Pour over cream cheese layer. Refrigerate at least 4 hours or until set.
- 3. Before serving, top with remaining cool whip.
RIBBON PUDDING PIE
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHOCOLATE RIBBON PIE
Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
- Gently stir in whipped topping. Spread onto bottom of crust.
- Pour 2 cup milk into clean large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Pour over cream cheese layer.
- Refrigerate 4 hours or until set.
- Just before serving, top with chocolate curls.
- Store any leftover pie in refrigerator.
Nutrition Facts : Calories 271.1, Fat 16, SaturatedFat 9.9, Cholesterol 55.2, Sodium 428.4, Carbohydrate 28.4, Fiber 0.9, Sugar 15.7, Protein 4.2
CHOCOLATE RIBBON PIE
My family loves it. I make this pie for our home. It is so easy to make it. It is so delicious and smooth.
Provided by Lisa Johnson
Categories Puddings
Time 4h15m
Number Of Ingredients 6
Steps:
- 1. Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip; spread onto bottom of crust. Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.
CHOCOLATE RIBBON PIE
A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.
Provided by Janice Howard
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
- In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g
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