NigelWL said: Try Angel Delight. Different flavours give some amazing colours too and you could always use food dye when mixing it up to make even more colours.
Oooo I don't think I've used that for pies before. Thank you x
I've always been curious as to how cool whip pies with a healthy addition of chocolate syrup differed in appearance from cool whip pies with a healthy addition of chocolate pudding, so if we could get an in-depth study on that, that would be great.
Here is what I use. I use a container of cool whip (large size) and can of frosting. Mix them together and put them in a baked pie pan. boom! perfect coverage pies!
If I am correct, Lenny used to use butter cream frosting in his pie crusts. Not so much for throwing, they could break your neck! But close up splats and spreading was great. That stayed where you put it too. Especially if it was smeared around. If you make your own (it's easy if you have a stand mixer) beating it for a long time adds extra air and makes it fluffier. There are lots of good bakery quality buttercream recipes on YouTube.
I use silicon cake moulds (two for a pound at Poundshops). The pic illustrates a base of chocolate swiss roll, crushed down, moistened to make soggy, topped with custard, then good old squirty cream topping.
Sometimes, I'll add a layer of jam or chocolate sauce, or rice pudding instead/as well as custard.
Use any cake for the base, but if soggy it sticks better.. Feels great sliding down your face and slopping onto your body!