Restaurant Style Black Bottom Pie
This recipe was generously donated by Sharon Powell
2-8″ plain pastry pie crusts (store bought or make your own)
1 box chocolate pudding (either cooking or instant)
1 box vanilla pudding (either cooking or instant)
1/4 tsp rum extract (more or less to taste)
whipped topping (like Cool Whip)
1 box chocolate pudding (either cooking or instant)
1 box vanilla pudding (either cooking or instant)
1/4 tsp rum extract (more or less to taste)
whipped topping (like Cool Whip)
Prepare chocolate & vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding & stir in. Pour half of chocolate pudding into each crust & spread evenly. Pour half of vanilla pudding on top of each chocolate layer & spread evenly, being careful not to mix the layers. Chill in fridge. Once chilled put whipped topping on (see directions above). If you prefer a meringue topping, use cooked pudding & follow meringue directions above (but eliminating sprinkling anything on top of meringue
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 