Filling

• 3 cups Reser’s® Chocolate Pudding (71117.03032)
• 1 cup Heavy cream whipped to soft peaks (1 cup whipped for filling, the rest is for garnish)

Crust

• 3 1/2 cups Oreo® cookie crumbs (ground in food processor)
• 1/2 cup Sugar
• 3/4 cup Butter, melted

Garnish

• Whipped Cream, soft peak (remaining from filling)
• 1 cup Oreo® cookie crumbs

1. Heat the oven to 325°F.
2. Chill bowl of the mixer and whisk attachment in refrigerator.
3. In a clean bowl, mix the cookie crumbs, sugar, and butter until well combined.
4. Press the crust base into the tart pan, making it about ½” thick on the bottom and sides.
5. Bake for 12-14 minutes and allow to cool completely at room temperature.
6. Meanwhile, place the Reser’s Chocolate Pudding  into a bowl and fold the whipped cream into it, taking care to not deflate the whipped cream.
7. When the crust is cooled, place the filling inside and smooth the top with a spatula.
8. Place plastic film directly onto the surface, place on a half sheet pan, and put pie into the freezer.
9. Freeze for at least 6 hours.
10. Take the pie out of the freezer for 10 minutes before cutting into portions.
11. Keep in the freezer until ready to serve.
12. Garnish with a dollop of whipped cream and Oreo crumbs.

Pudding

• 4 lb. bag  Reser’s® Banana Pudding (71117.03033)
• 12 oz bag Vanilla wafers
• 5 Bananas, sliced thinly into round

Meringue

• 5 Eggs, white separated from yolks, reserve yolks for another use
• 2/3 cup Sugar
• 1/4 tsp Cream of tartar

1. Heat the oven to 325°F.
2. Spray 2-inch half hotel pan with pan spray.
3. Cover the bottom of the pan with a single layer of vanilla wafers.
4. Top each wafer with a sliced banana round.
5. Cut bag off the corner of the Reser’s Banana Pudding bag and squeeze half of the bag over the wafers/bananas. Smooth with spatula to make an even layer.
6. Repeat the layering of the wafers/bananas/pudding on more time, ending with the pudding.
7. In a small mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
8. Gradually add the sugar, increase speed to high, and keep whisking until stiff peaks form and the mixture is glossy.
9. Cover the top pudding layer with the meringue mixture and smooth to cover completely.
10. If desired, peaks can be made with the back of a spoon.
11. Bake the pudding for 12-14 minutes until the top is browned and heated through.
12. Serve warm.

• 8 oz Reser’s® Pistachio Delight (71117.00270)
• 1/2 cup Milk
• 3 oz Chopped chocolate
• Whipped topping

1. In a blender, combine Reser’s Pistachio Delight, milk and chocolate pieces.
2. Blend all together until smooth. Pour into tall glass & serve with a dollop of whipped cream and a straw.

• 8 oz Reser’s® Banana Pudding (71117.03033)
• 8 Vanilla wafers
• 1/2 Banana, sliced

1. Scoop Reser’s Banana Pudding into an individual serving bowl.
2. Arrange vanilla wafers & sliced bananas on top and serve.

• 18 oz Reser’s® Chocolate Pudding (71117.03032)
• 3 oz popsicle molds

1. Fill each popsicle mold with 3 oz of Reser’s Chocolate Pudding.
2. Place in freezer for 4 hours or overnight. Serve immediately.