Belgian Hazelnut Pudding Pie

6 ingredients
8 steps

Ingredients

  • 1 1/4 cups Honey Maid Graham Crumbs
  • 1/3 cup butter, melted
  • 1 1/2 cups milk
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
  • 2 Tbsp. Maxwell House Cafe, Belgian Hazelnut Instant Coffee Beverage Mix
  • 2 cups Cool Whip Whipped Topping, thawed

Directions

  1. 1
    Combine graham crumbs with butter in 9-inch pie plate.
  2. 2
    Press against sides and bottom of pie plate.
  3. 3
    Beat milk with instant pudding until thick.
  4. 4
    Stir in coffee mix.
  5. 5
    Fold in whipped topping.
  6. 6
    Spoon into crust.
  7. 7
    Chill 30 minutes or until set.
  8. 8
    Top with additional whipped topping.

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