Mud Puddle Pie the Editors of Publications International, Ltd.
Mud Puddle Pie
Makes 12 servings
|1||package (18 ounces) refrigerated chocolate chip cookie dough|
|2||tablespoons unsweetened cocoa powder|
|Red, orange and yellow decorating icings|
|1/4||cup chocolate chips, melted|
|1||can (15-3/4 ounces) chocolate pudding|
|Gummy worms or gummy insects|
- Preheat oven to 350°F. Remove dough from wrapper, keeping log shape. Cut off 1-1/2-inch portion of dough. Place remaining dough in large bowl; set aside.
- Shape small dough portion into 3 to 4 leaves. Place 2 inches apart on ungreased cookie sheet. Bake 4 to 6 minutes or until edges are lightly browned. Remove to wire rack; cool completely. Decorate with red, orange and yellow icings as shown. Pipe melted chocolate onto leaves for veins. Let stand until set.
- Generously grease 12-inch pizza pan. Add cocoa to remaining dough in bowl; beat at medium speed of electric mixer until well blended. Press dough into prepared pan, leaving about 3/4-inch space between dough and edge of pan. Bake 9 to 11 minutes or until center is set. Cool completely in pan on wire rack. Run spatula between cookie crust and pan after 10 to 15 minutes to loosen.
- Spread pudding over crust to within 1 inch of edge. Top with gummy worms and leaf cookies. Cut into wedges to serve.
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