Fluffy White Chocolate Pie made with CHIPS AHOY! Cookies



40 servings or 4 (9-inch) pies,10 servings each
  • 3¼ lb.CHIPS AHOY! Cookies, finely crushed
  • 8 oz.butter, melted
  • 2 lb.plus 2 oz.white baking chocolate, finely chopped, divided
  • 5 lb.hot preparedvanilla pudding and pie filling
  • 3 oz.CHIPS AHOY! Cookies, coarsely broken
  • 2¼ lb.whipped medium peaksheavy cream

Nutrition per serving

Calories630 Total fat39 gSaturated fat20 gTrans fat1 gCholesterol65 mgSodium350 mgCarbohydrate64 gDietary fiber1 gTotal Sugars44 gProtein6 gVitamin A15 %DVVitamin C0 %DVCalcium15 %DVIron8 %DV

For each pie: Mix 13 oz. cookie crumbs with 2 oz. butter until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Add 3-1/2 oz. of the white chocolate to 2 cups hot pie filling; stir until chocolate is completely melted. Pour into crust. Refrigerate several hours or until filling is firm.

Melt 5 oz. of the remaining chocolate; cool to 90ºF. Spread into 1/8-inch-thick layer on sheet of parchment paper; top with 2 broken cookies. Let stand until chocolate is firm. Coarsely break into pieces.

Spread 3 cups whipped topping over pie, mounding slightly in center. Garnish with white chocolate pieces.

© Mondelēz International group