Fudge Bottom Candy Bar Pie

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This weekend seems to be full of celebrations, between graduation and Memorial weekend. It's also pretty hot out here in Texas, and this is a nice cold finish to a hot barbeque. I also love this dessert because it's something that is very easy to make ahead, and it is always a crowd pleaser. We actually make it for Thanksgiving (and sometimes Christmas) every year- because we love it that much!! The strawberries were a last minute add on when I made it this time, and I don't think I can eat it again with out them! Raspberries would be a nice choice as well. Here's the recipe!!

Fudge Bottom Candy Bar Pie

2 1/2 cups whipped cream, divided

2 pkg. (3.9 oz) Jello- Chocolate Flavor Instant Pudding

2 cups cold milk

1 1/2 cups semi sweet chocolate chips, divided

1 tsp Crisco shortening

25 oreos

1/3 cup softened butter

1 cup Heath milk chocolate covered bits, divided


First we need to make the Oreo crust. Put the Oreos and butter into a food processor and pulse until it is in fine crumbs. Press into a pie pan. Put in the freezer for 10 minutes.

Beat pudding mixes and milk in a bowl with beaters or a whisk for 2 minutes.

Microwave 1 cup of chocolate chips in microwave for 30 seconds. Stir, then heat for another 30 seconds. Stir. Repeat until melted. Stir in 1 cup pudding, pour into Oreo crust.

Use 3/4 cup of the Heath bits to sprinkle on top of the pudding/melted chocolate chip layer of the Oreo pie. 

Add 1 cup of the whipped cream to the remaining the pudding. Beat together until blended. Spread on top of the Heath layer of the pie. 

Use the remaining whipping cream, dollop on top of the pudding/whipped cream layer. Sprinkle remaining Heath bits on top of the whipped cream.

Melt the rest of the chocolate chips and shortening in the microwave, in 30 second increments, stirring in between. Drizzle over pie.

Put in freezer for at least an hour. If you want the pie to be more like an ice cream cake, freeze it for longer.


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Hillary HessComment