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Rich Chocolate Cream Pie


2 pachages of 4 serving size vanilla "cook and serve" pudding and pie filling
3 cups milk
1 12 oz.pkg hersheys semi sweet chocolate chips
1 bakes 9 inch pie crust.

In medium saucepan combine pudding,and milk.cook over medium heat until a full boil.remove from heat and immediatly add chocolate chips stir until melted.pour into baked pie crust.place plastic wrap directly onto surface,refrigerate several hours or over night.garnish with whipped topping if desired.(the best ever)!

Recipe Submitted by:
Wendy Clewley, Glenburn

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