So there I was, enduring another abominable day at work, chomping carrot sticks like I was crushing the heads of my enemies when I came across a mudslide pudding shot recipe. (Yes, I daydream of cocktails at work and Google is my partner in crime.) The recipe was straight forward, and seemed to be replicated across a dozen foodie sites and a darling of Pinterest boards – but the serving was so small! That teensy little pudding cup…it needed to be supersized to exorcise my demons. So hide the scale, banish calorie counting and get ready for something over the top – Mudslide Pudding Pie.
For the filling:
1 cup cold milk (you could use 2% but why bother)
1 3.9oz package of chocolate pudding
3 oz Kahlua
3 oz Bailey’s Irish Cream
8 oz Cool Whip
1 chocolate pie crust
optional: shaved chocolate from dark chocolate bar (I used a 60% cacao bar)
Super easy – AND you can eat the batter without fear of salmonella. Hello?! The best tip I have for this recipe is to leave your cool whip in the fridge a few hours before you incorporate it into this recipe, you’ll want it fairly soft. To begin: Whisk together the milk and pudding mix until all the lumps are gone. Whisk in the Kahlua and Baileys, then carefully fold in the Cool Whip. There will be a few lumps, just gently fold these down. Pour into a chocolate pie crust until it reaches almost to the crust top. You will have a bit of filling left over, so you can make some petite pudding shots if you’re willing. (I just sat with the bowl in my lap and watched Sharknado 3 with a happy pudding smile on face.) At this point you can artistically scatter chocolate shavings on your pie, or forego this step and just place your pie in the freezer. I let mine sit for 24 hours before serving. The pudding will warm fairly rapidly so remove from the freezer only when you’re ready to cut a piece. Enjoy!