Mini Chocolate Cream Pies

Ingredients:

• Pre-made mini Graham Cracker or Cookie Crust

• 1 box (3.4 oz ) instant chocolate pudding mix

•  1⅓ cups cold milk

• ½ cup heavy cream, whipped (or ½ cup whipped topping)

• Whipped cream (optional)

• Chocolate shavings or sprinkles (for garnish)

Instructions:

1. In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Whisk for about two minutes, until the mixture thickens and turns silky smooth. Instant pudding sets quickly, so keep whisking to avoid any lumps.

2, Gently fold in the whipped cream (or whipped topping). This is where the magic happens, creating that dreamy, cloud-like texture every chocolate pie deserves. Be careful not to overmix; you want to keep it soft and airy.

3, Pour the filling into a chilled graham cracker crust, smoothing the top. Chill in the refrigerator for at least four hours, or overnight if you can resist.

4. Before serving, let the kids take over the finishing touches. A billowy layer of whipped cream, a sprinkle of chocolate shavings, crushed graham crackers, or colorful sprinkles if whimsy wins.

A new tradition: Instead of an ice cream night , have a special Thanksgiving eve build-your-own pie night. Everyone can stir, top, and decorate their own mini masterpiece. It’s a sweet, simple way to start the season of togetherness.