1 graham cracker crusts or 1 baked pastry pie shells
1 large box of pudding
2 1/2 C milk
3 T cocoa
Directions:
Cook pudding according to the box directions except use less milk and add in the extra cocoa.
Cook pudding until bubbly and thickened.
Pour into pie crust and store in the refrigerator with parchment paper on the top.
Serve with cool whip
No comments:
Post a Comment