COPY CAT CLASSICS

EVERYONE LOVES SOMETHING SWEET .................

Easy Pudding Pie

(each kid can make their own small dish with this recipe)

Because we are doing a "no bake class" we used a cookie crumble as a crust that required no baking

Crust:

5 OREO cookies (crushed up in a plastic bag)

Filling:

Instant JELLO pudding (vanilla & chocolate)

Topping:

Cool Whip

Kids are instructed to mash up their cookies for the crust. Then follow the box directions for the pudding and topped it off with some Cool Whip.

How to make a full pie:

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 
  

Directions

1. Make instant pudding according to directions on box.
2. Dump pudding into pie crust.
3. Spread whipped topping on top of the pudding.
4. Refrigerate until not too gooey.
5. **trick....** COVER THE PUDDING PIE WITH PLASTIC WRAP BEFORE REFRIGERATING- MAKE SURE TO PRESS THE PLASTIC WRAP SO IT FULLY TOUCHES ALL OF THE PUDDING. THIS WILL PREVENT A "SKIN" FROM FORMING ON THE PUDDING'S SURFACE****

FEELING REALLY ADVENTUROUS?

 FOLLOW THE LINK BELOW THE PICTURE ON HOW TO :

MAKE YOUR OWN PUDDING - from Scratch

Making Pudding Pie from Scratch

HOMEMADE KIT KAT BARS:

INGREDIENTS

serves Makes approximately 32 bars, active time 45 minutes, total time 2 hours, 45 minutes

• 75 Club crackers (about one box)
• 1/2 pound (2 sticks) unsalted butter
• 2 cups graham cracker crumbs
• 1 cup firmly packed dark brown sugar
• 1/2 cup milk**
• 1/3 cup granulated sugar
• 2/3 cup creamy peanut butter**
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips **

** These items were omitted due to allergy reasons in the classroom. We also only used the microwave and did not cook the butter & sugar mixture, When doing this on the stove, you will get a thicker consistency to your final product- (we just don't have a stove).

PROCEDURES

1. 1
   Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).
2. 2
   Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.
3. 3
   Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.
4. 4
   Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.
5. 5
   Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.