White and Black Tie Affair

White and Black Tie Affair

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"This chocolate and white chocolate pudding pie makes an elegant dessert when topped with wafers decorated to look like little formal tuxes."
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Ingredients

5 h servings 315 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Crush 35 of the wafers. Mix crumbs with sugar and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Pour 1 cup of the milk into medium bowl. Add dry white chocolate flavor pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Add 1 cup of the whipped topping; stir gently until well blended. Spread evenly onto bottom of crust. Top with 12 of the remaining wafers.
  2. Pour remaining 1 cup milk into separate medium bowl. Add remaining dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1 cup of the remaining whipped topping; spread evenly over wafer layer. Refrigerate at least 3 hours. Meanwhile, melt chocolate as directed on package. Dip one-third of each of the remaining 10 wafers in chocolate. Turn wafers slightly, then dip the opposite side of each wafer in chocolate, leaving a V-shaped portion of each wafer uncoated in the center. Use a wooden toothpick to decorate wafers with some of the remaining chocolate to resemble bow ties. Add "buttons" with small drops of the remaining chocolate. Place on waxed paper-covered baking sheets; let stand until chocolate is firm.
  3. Top pie with remaining whipped topping just before serving. Garnish with decorated wafers. Store any leftover pie in refrigerator.

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