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–+ servings

French Silk Pie Bites

Buttery crescent dough shells filled with silky chocolate pudding and topped with whipped cream and cocoa powder — a bite-sized version of the classic pie.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 13 minutes
Down Time 30 minutes
Total Time 58 minutes
Course Dessert
Servings 24

Ingredients
  

  • 2 8 oz cans of crescent dough sheets
  • 3.9 oz instant chocolate pudding mix
  • 1¾ c cold milk
  • 8 oz container whipped topping thawed
  • ¼ t cocoa powder

Instructions
 

  • Preheat oven to 375°F. Grease 24 muffin pan cavities.
  • Roll out each crescent sheet and cut each into 12 squares. Press one square into each cavity of the greased pan.
  • Bake for 10–13 minutes, until golden brown. Remove from oven and set aside to cool completely.
  • In a large bowl, whisk together pudding mix and milk until smooth. Gently fold in 1½ c whipped topping.
  • Pipe or spoon the filling into the cooled crescent cups.
  • Top each with a little whipped topping and dust lightly with cocoa powder.
  • Serve immediately or refrigerate until ready to enjoy.
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