Age group(s) for this recipe:
Elementary School
Middle School
High School & Beyond

Estimated time:
10 minutes to prepare, then 3 hours to refrigerate

Number of servings:
depends on how big you cut the pieces

Ingredients: (Hit your return key to start a new line)
2 packages of instant chocolate pudding
pie crust
3 1/2 cups of milk
electric blender
medium size bowl
whipped cream (only if you like)

Directions:
First put the two packages of pudding to the bowl. Then add 3 1/2 cups of milk to the pudding. Mix with a blender until smooth. Immediately pour into the crust. Refrigerate for 3 hours. Then put whipped cream on if desired.

Other suggestions and comments:
Don't try to cut it before it's been in the refrigerator for three hours.