The holidays are so much fun. Everyone gets together, decorates, and gives gifts. The holidays also provide a great opportunity for you to make your favorite meals and treats. But there is something different about holiday cooking. It is a time when everyone seems to be in the kitchen together cooking and talking. The fun part about making this pie is that it is so easy that you can spend most of your time talking. Everyone will thing that your Candy Cane Pudding Pie took you a long time to make, but you will know that all it took was good conversation and one of my favorite recipes.
1. Wash your hands.
2. For this recipe you will need a measuring cups, a microwaveable bowl, a medium mixing bowl, a whisk, a baking sheet, wax or parchment paper, a rubber spatula, a meat mallet, large spoon, or rolling pin, and the microwave.
If you are not allowed to use the microwave by yourself, you can ask an adult for help.
If you do not want to make peppermint bark, you can find it in the store in the baking or candy aisle.
If you like your peppermint bark with white chocolate only do not use the other chocolate in the recipe.
ChefElla’s Candy Cane Pudding Pie (6-8 servings)
1 ea. Oreo or Chocolate Graham Cracker Pie Crust
-You can find them in the baking aisle of the grocery store, or you could make your own.
2 Boxes Jell-O, Sugar Free, Fat Free, Instant Pudding Mix, Cheesecake Flavor (1 oz.)
2 ½ Cups Milk, Skim (I use skim but you can use any kind)
-Do not use milk alternatives because they will not allow the pudding to set up
-If you want to use milk alternatives you will need to make the recipe with gelatin
2-3 Drops Green Food Coloring
2-3 Drops Red Food Coloring
1 can Whipped Cream
ChefElla’s Peppermint Bark (24 oz.)(You will have plenty left over to share with your friends)
12oz. Chocolate Chips, Semi-Sweet, Milk, or Dark (1 bag)
11oz. White Chocolate Chips (1 bag)
2 oz. Peppermint Candy, Crushed
3. Place the parchment paper on your baking sheet.
4. Place your peppermint candy in a resealable bag. Smash the candy into small pieces and powder to top your peppermint bark.
5. Put the chocolate chips in your microwaveable bowl. Microwave for 30 seconds. Remove from the microwave and mix with a spoon. Microwave again for 30 seconds and mix again. Repeat the process until the chocolate is smooth and melted. I heated my chocolate 3-4 times to get it smooth.
6. Pour the chocolate onto the parchment lined baking sheet and smooth out with your rubber spatula until it is an even thickness. Let the chocolate cool for 30 minutes. Clean and dry your spoon, bowl and rubber spatula.
7. When the chocolate is cool repeat the heating process with the white chocolate. Pour the white chocolate over the cooled chocolate and smooth with your rubber spatula to evenly cover the chocolate. Sprinkle the peppermint candy over the white chocolate. Let the peppermint bark cool in the refrigerator for 20-30 minutes.
8. Add 1 ¼ cups of milk and green food coloring to your medium bowl and whisk. Add one box of the pudding to the bowl and whisk until the pudding begins to thicken. Pour the green pudding into the bottom of the pie crust. Place in the refrigerator for 10 minutes and wash your whisk and bowl.
9. Take 4 oz. of peppermint bark and break into little pieces. About ½ cup total.
10. Sprinkle ½ of the peppermint bark over your green pudding.
11. Add 1 ¼ cups of milk and red food coloring to your medium bowl and mix well. Add one box of the pudding to the bowl and mix until the pudding begins to thicken. Pour the red pudding over the peppermint bark and green pudding and place into the refrigerator.
Top your Candy Cane Pudding Pie with the whipped cream and top with the remaining peppermint bark. You can always add more peppermint bark if you would like or garnish your pie with your favorite toppings.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing and pouring the pudding
Smashing the peppermint and peppermint bark
Topping the white chocolate
Older helpers can help by:
Mixing and pouring the chocolate
Making the whole recipe with a little guidance
Baking the cream puffs