Delicious Layered Chocolate Pie

I just used the Kraft Foods website's picture of their version (they used nutter butters) here's a link to their instructions. Kraft Pudding Pie

You'll Need:
1 graham cracker crust
2 small boxes (4 serving size)instant chocolate pudding mix
1 small tub cool whip
2 c milk
Middle stuff (reeses peanut butter cups, nuts, thin mint cookies, marshmallows, oreos, nutter butters, junior mints) It works best for eating the pie if the middle stuff is chopped or crushed up. I usually go with peanut butter cups and I use about 8-10 of them. 12 if I plan on topping the pie with some too.

Instructions:
In a small bowl, combine the pudding mixes with the milk. Whisk until well blended (it will be thick). Spoon 1 1/2c mixture into crust. Put your choice of middle stuff on top of the 1st layer. Stir 1 1/2 c cool whip into remaining pudding mixture. Once well blended, top the middle layer with the cool whip mixture. Refrigerate 3 hours. Top with additional middle stuff and/or cool whip and serve! Makes 8-10 servings.

Terrific Truffles!

These delectable treats are perfect for the holidays and super easy to make!

I can't take the credit for this recipe, or for the picture of the product! My friend J gave these to me for my birthday! There are 2 kinds of truffles pictured here. The Chocolate coated ones with sprinkles are the Chocolate Truffles, and the powdered sugar ones are the Peanut Butter Truffles. She got the recipe for the Chocolate Truffles from the Kraft Food & Family Magazine Holiday 08/Winter 09 edition, and the Peanut Butter Truffles from the Kraft Food & Family Holiday 06 edition. She followed the recipes except she added a little something to the Chocolate Truffle Recipe.

Chocolate Truffle Recipe
Makes 3 dozen truffles, 18 servings of 2 truffles each:

2 1/2 pkg (20 squares) Baker's semi-sweet chocolate, divided
(only 8 squares if you will be coating truffles in powdered sugar or cocoa)
1 pkg (8oz) Philadelphia cream cheese, softened
1 tsp vanilla extract (This is what my friend J added, I think you could add mint or orange extract instead to flavor them too.)
Decorations (finely chopped nuts, sprinkles)

Melt 8 squares of chocolate. Beat cream cheese with mixer until creamy, stir in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on wax paper-covered tray. Melt remaining chocolate. Use fork to dip truffles in melted chocolate. Return to wax paper. Decorate, then refrigerate 1 hour.

These are DIVINE and VERY RICH!

Peanut Butter Truffles
3 doz. or 12 servings, three truffles each

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup peanut butter

1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed

1/4 cup powdered sugar

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.

SCOOP peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

You can also dip the peanut butter ones in chocolate, just like the chocolate truffles, you will need 12 oz. of semi sweet chocolate for dipping.

Now, there is some nutritional information coming your way, just in case you are like me and need to know what exactly is going in your body! Beware, it's not always nice!

Chocolate Truffles: 1 serving = 2 truffles
Calories 190

Total fat 14 g

Saturated fat 9 g

Cholesterol 15 mg

Sodium 50 mg

Carbohydrate 19 g

Dietary fiber 3 g

Sugars 14 g

Protein 3 g

Vitamin A 4 %DV

Vitamin C 0 %DV

Calcium 2 %DV

Iron 6 %DV

Peanut Butter Truffles: 1 serving = 3 truffles
Calories 220

Total fat 15 g

Saturated fat 8 g

Cholesterol 0 mg

Sodium 60 mg

Carbohydrate 21 g

Dietary fiber 2 g

Sugars 14 g

Protein 4 g

Vitamin A 0 %DV

Vitamin C 0 %DV

Calcium 0 %DV

Iron 6 %DV

Hope you can still enjoy these after knowing that information!