Name: Almond Joy Pudding Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Milk - 3 ½ cups; Instant dark chocolate pudding mix - 2 (4 serving size) packages; Shredded sweetened coconut, divided - 4 (3.5 ounce) packages; Mini dark chocolate chips, divided - 3 tablespoons; Chocolate sandwich cookie crumb crust (such as an OREO® crust) - 1; Slivered almonds - 1 tablespoon; Frozen whipped topping, thawed - 2 cups; Mounds candy bar, chopped - 1; Chocolate sauce, or to taste - ¼ cup

Ingredients for - Almond Joy Pudding Pie

1. Milk 3 ½ cups

2. Instant dark chocolate pudding mix 2 (4 serving size) packages

3. Shredded sweetened coconut, divided 4 (3.5 ounce) packages

4. Mini dark chocolate chips, divided 3 tablespoons

5. Chocolate sandwich cookie crumb crust (such as an OREO® crust) 1

6. Slivered almonds 1 tablespoon

7. Frozen whipped topping, thawed 2 cups

8. Mounds candy bar, chopped 1

9. Chocolate sauce, or to taste ¼ cup

How to cook deliciously - Almond Joy Pudding Pie

1 . Stage

Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.

2 . Stage

Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.

3 . Stage

Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.

4 . Stage

Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.