You have to have everything you’ll need to prepare this waist blowing dessert before you leave on your trip:
- 2 double zipper freezer plastic bags
- 1 Keebler Chocolate Pie shell
- 1 pkg Chocolate Jello Pudding mix
- 1 package Coconut Jello Pudding mix
- 2-2/3 dry milk
- 1 cup whole unsalted chopped almonds
Into each bag measure 1-1/3 dry milk (or per instructions on box for 2 cups milk) and empty contents of 1 package instant Jello chocolate pudding mix into one, instant coconut Jello pudding mix into other and zip close bags. Chopped almonds in separate small container or plastic bag. For coconut lovers extra super deluxe pie, also include 1/2 cup (more or less) coconut flakes in separate plastic bag or container.
When ready to prepare, remove plastic cover and label from Keebler shell and save for covering of finished pie.
Spread chopped almonds over bottom of pie shell. Add one cup cold water to Chocolate mixture, close zippers and knead bag and contents until pudding is stiff, cut a corner off bottom of bag and squeeze contents into bottom of shell over almonds. With camp knife spread evenly.
Coconut lovers, spread coconut flakes over top of chocolate pudding (Jello instant has some flakes in the mix). Add 1 cup water and repeat mix process into coconut plastic bag, when kneaded to stiff consistency, squeeze over the top of the chocolate and spread. Cover with inverted plastic shell liner, pie should set up solid within minutes ready to cut and serve.
Note that the method above is great for other pie flavors. Banana creams (2 pkgs Jello pudding or 1 banana and 1 vanilla, sliced banana lining a Graham Cracker ready crust. Another favorite is Chopped pecans with Butterscotch Instant Pudding mix in ready crust.
