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Prepare the Pudding Filling:
In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened (about 2 minutes). Stir in the sweetened condensed milk until fully incorporated.
Assemble the Pie:
Pour the pudding mixture into the chocolate cookie crust, smoothing it out with a spatula to create an even layer.
Add the Rocky Road Toppings:
Gently fold in the mini marshmallows and chopped walnuts or pecans (if using) into the pudding mixture.
Chill the Pie:
Refrigerate the pie for at least 4 hours, or until set and firm.
Serve:
Before serving, top with whipped cream for an extra creamy touch and garnish with more mini marshmallows and chopped nuts if desired.
Serving and Storage Tips:
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