Chocolate Pudding Pie - Newtons Fruit Thin Crumb Pie Crust

Time passes too quickly these days; I haven’t posted a recipe for almost 3 weeks! Did you all think we stopped eating? The food deliveries have been a steady stream of dessert items - cake mixes, cookies, and even some gluten free baking mixes. June has definitely been the month of desserts! Before you get the impression all we eat is dessert, I did prepare an awesome Twice Baked Potato Casserole and a superb array of luncheon dishes featuring flavored sour cream however, I’ll save those recipes for another day.

The first delivery was a box of Nabisco’s new Newton Fruit thin cookies. As soon as I opened the package I new exactly what their fate would be. These cranberry citrus oatmeal cookies arrived just in time to become the crumb crust of Dad’s favorite dessert, chocolate pudding pie! Admittedly, being a part of the Food Buzz Tastemaker Program is lots of fun and an honor for a common self-proclaimed foodie like me.

The cookies taste a bit like a graham cracker but not as sweet yet with a hint of the original Fig Newton cookie flavor mixed in. While the initial texture is crunchy, these cookies melt in your mouth and are quite delish! The cranberry bits add a chewy sweetness, complimenting, perhaps even enhancing the oat flavor. They proved to be a very tasty crumb crust for the chocolate pudding pie.

Cookie Crumb Pie Crust
1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
6 Tbsp butter or margarine, melted
1/4 cup brown sugar

Chocolate Pie Filling
1 1/2 cups milk (I used low fat)
1 3.5 oz package chocolate instant pudding mix
1 cup light sour cream

Preheat oven to 300.
Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.

Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.

Thanks to Nabisco in conjunction with Food Buzz for providing the Newton's Fruit Thins!

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I had to go into the kitchen and check this out for myself.
Whoever looks at the end of your aluminum foil box? You know when you try to pull some foil out and the roll comes out of the box. Then you have to put the roll back in the box and start over. The darn roll always comes out at the wrong time. Well, I would like to share this with you. Yesterday I went to throw out an empty Reynolds foil box and for some reason I turned it and looked at the end of the box. And written on the end it said, Press here to lock end. Right there on the end of the box is a tab to lock the roll in place. How long has this little locking tab been there? I then looked at a generic brand of aluminum foil and it had one, too. I then looked at a box of Saran wrap and it had one too! I can't count the number of times the Saran wrap roll has jumped out when I was trying to cover something up. I'm sharing this with my friends. I hope I'm not the only person that didn't know about this.