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Baking Measurements: c. = cup | T. = tablespoon | tsp. = teaspoon | oz. = ounce | lb = pound | pkg. = package

Chocolate Mousse Pie
Submitted by Sandra Davenport, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com
This is a recipe I invented in 1975. Any leftover pudding makes great popsicles.


1 large box chocolate fudge cook-style pudding
2 c. chocolate chips
12 ounces Cool Whip®
2 cookie pie crust (I like to use the Girl Scout shortbread cookies for this recipe)


Cook pudding as directed on box of pudding. As soon as it comes to a boil, add chocolate chips and stir until melted and smooth. Place wax paper on top and cool in refrigerator until completely cool. Add Cool Whip® and pour into crusts and decorate with more Cool Whip®.


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