No-Bake Chocolate Pudding Pie
No-Bake Chocolate Pudding Pie is a family-favorite dessert that’s easy and irresistible. A graham cracker crust is layered with creamy cheesecake filling, chocolate pudding, and Cool Whip for a dessert that looks fancy but comes together with just 5 ingredients (plus the crust!). Perfect for holidays, potlucks, Valentine’s Day, or summer get-togethers.
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A Note from Kim
A Classic Dessert, Upgraded
This recipe is incredibly simple to make and comes from my grandma’s classic chocolate pudding pie. Her version was always just pudding poured into a graham cracker crust and topped with Cool Whip, and it was perfect as-is. I decided to take it one step further by adding a rich, creamy cheesecake layer in the middle, and let me tell you… it takes this no-bake pie to a whole new level.
It’s one of my favorite pies and the perfect dessert for the holidays, or any time you need an easy dessert win. Sometimes I even serve it as an alternative to pumpkin pie at Thanksgiving, after Christmas dinner, and it’s ideal when oven space is limited. Since it can be made two days ahead and chilled in the fridge, it’s stress-free and always a hit.
With love (and lots of good eats), 
So good! And you can do this with sugar free pudding and cool whip! Or different flavors! Love it!
— Maggie
Ingredients for Chocolate Pudding Pie
This chocolate pudding pie recipe keeps things short and sweet! You only need 5 ingredients, plus the crust. Here’s the lineup:
You can find full measurements in the recipe card.
- Graham cracker crust. You can buy a pre-made graham cracker crust from the store for convenience, but I prefer homemade. It’s quick and easy to make with graham cracker crumbs (found down the baking aisle), melted butter and sugar.
- Cream cheese. Make sure to use a block of real cream cheese, not cream cheese spread. I recommend Philadelphia original cream cheese for the creamiest results.
- Powdered sugar. Confectioners’ sugar is blended with the cream cheese to create a perfectly sweet and tangy cheesecake layer.
- Cool Whip. You’ll use the whipped topping in the cream cheese filling and again to finish the pie with a light, fluffy layer.
- Cold milk. Cold milk and the dry pudding mix are whisked together to make creamy chocolate pudding. Whole milk is ideal for a richer result, but other milk varieties work as well.
- Instant pudding mix. Be sure to use one 4 1/2 serving size (or 3.9 ounces) box, not the large 5.1 or 5.9 box. Also, make sure that you buy the INSTANT pudding and not the regular chocolate pudding mix. Jello brand is my go-to.
Flavor Variations
- Gluten free chocolate pie. If you want to make this chocolate pie with pudding gluten free, simply use gluten-free graham crackers for the crust. All of the other ingredients in the recipe are naturally gluten free!
- Swap the pudding flavor. Try a white chocolate pudding pie using the white chocolate pudding mix, or you could make an Oreo pudding pie with the Oreo pudding mix and an Oreo cookie crust. A banana pudding pie using sliced bananas as garnish would be delicious, too! The options are endless when you change up the pudding flavor and the crust flavor! Some other options to try are butterscotch, pistachio, or lemon pudding.
- Change the crust. Try using my no-bake Oreo pie crust. Follow the same instructions as this Oreo pie.
- Add fun toppings. Sprinkle with graham cracker crumbs, crushed Oreos, chopped nuts, chocolate curls, chocolate chips, sprinkles, crumbled Reese’s peanut butter cups, M&Ms, or toffee bits on top, or drizzle with caramel or chocolate syrup. You can even add fresh berries to the top!
How to Make the Graham Cracker Crust
There are a variety of different crusts you can use for your chocolate cream pie recipe, but I personally love this pie with a buttery graham cracker crust. Making homemade graham cracker pie crust is super easy and tastes so much better than the store-bought variety. It only takes a matter of minutes to make and has the perfect buttery crumble. There are only three ingredients needed for this crust – graham cracker crumbs (or graham crackers), melted butter and granulated sugar.
Step 1: Mix. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar together. You can make your own crumbs by pulsing about 10 sheets in a blender or food processor. You can also crush them in a bag with a rolling pin, just aim for fine crumbs so they hold together.
Step 2: Press into pie pan. Firmly press the mixture into an even layer on the bottom and around the sides. I like to use the bottom of a glass or measuring cup to firmly press the crust into the pie dish so it’s tightly packed. No baking needed, just chill in the fridge or freezer for at least an hour while you prepare the filling.
How to Make a Chocolate Pudding Pie
Not only is the ingredient list short and sweet, making this layered chocolate pudding pie is a breeze! Now for the layering, here is a visual of the steps. You’ll find the full, printable instructions and video in the recipe card below.
Step 1: Cheesecake layer. Using a stand mixer or a hand mixer, beat the cream cheese and powdered sugar together until smooth and well blended. Then, fold in 1 cup of the whipped topping until combined.
Step 2: Transfer to crust. Spoon mixture into crust and spread it into a smooth, even layer.
Step 3: Chocolate pudding filling. Pour cold milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended.
Step 4: Layer and chill. Spoon the chocolate pudding over the cream cheese layer, and spread evenly. Refrigerate 3 to 4 hours or overnight to let pudding set.
Step 5: Garnish. Just before serving, add the remaining 1/2 cup of Cool Whip to the top of the pudding and smooth it out over the top. You could also just add a dollop of whipped cream to each individual slice. If you’d like, garnish with a sprinkling of grated chocolate shavings. Use a fine grater to shred a bit of a frozen chocolate bar.
Step 6: Serve. Slice and enjoy! Chocolate pudding pie is best enjoyed cold.
Kim’s Recipe Tips
- Refrigeration time. For the best texture and clean slices, refrigerate the pie for at least 3 to 4 hours, though 6 to 8 hours or overnight is even better. The longer it chills, the firmer and easier it is to slice. Avoid freezing it to set, as the filling can become hard to cut and lose its smooth, creamy texture.
- Slicing. Use a clean, sharp knife to cut into slices for serving. For extra neat slices, wipe your knife clean with a paper towel between each cut.
- Make-ahead. Because it needs time to chill, homemade chocolate cream pie is perfect for making ahead. You can prepare it up to 2 days in advance, just cover and refrigerate before adding the whipped topping and garnish. The crust can also be made ahead and stored in the fridge for up to 2 days before adding the filling.
- Storage. Before covering this to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.
Frequently Asked Questions
This is an old-fashioned recipe that has been around for hundreds of years! Actually, make that thousands of years! According to foodtimeline.org, the earliest print reference found for chocolate pudding is 1730. They go on to say that this type of pie was most often enjoyed by wealthy people. Fancy! Today, there’s many different ways to make it, including from scratch, but I think the best way to make it is with a box of instant chocolate pudding mix because it’s SO easy.
This particular recipe cannot be made dairy free. Jello Instant Pudding will not set properly using non-dairy milk such as almond milk or coconut milk. In order to make a dairy-free chocolate pudding pie, you would need to follow a recipe that makes the chocolate filling from scratch. This vegan chocolate pudding pie has great reviews!
If you’d prefer to top the pie with fresh whipped cream you can, just don’t do it until right before you are serving. Whipped cream isn’t as stable as whipped topping, so it will melt if done ahead of time.
All chocolate pudding pie recipes are different, but for this recipe you’ll need 1 box of 4-serving-size instant pudding.
Store leftover homemade pudding pie in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. I seriously doubt it will last that long, though!
More Favorite Pie Recipes
If you try this chocolate pudding pie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
No-Bake Chocolate Pudding Pie
Ingredients
For the crust:
- 1 1/4 cups graham cracker crumbs, (10 full graham cracker sheets)
- 1/3 cup melted butter
- 1/4 cup sugar, (I use slightly less than 1/4 cup)
For the pie:
- 1 (8 ounce) package Philadelphia cream cheese, softened
- 3/4 cup powdered sugar
- 1 1/2 cups thawed Cool Whip, divided
- 1 3/4 cups cold milk
- 1 (4 1/2-serving size) package (3.9 ounces) Jello Chocolate Flavor Instant Pudding & Pie Filling
- Optional: grated chocolate sprinkled over the top
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Instructions
- In a medium bowl, combine 1 1/4 cups graham cracker crumbs, 1/3 cup melted butter and 1/4 cup sugar. Firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
- Using a stand or hand-held mixer, beat 1 (8 ounce) package Philadelphia cream cheese and 3/4 cup powdered sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread it into a smooth, even layer.
- Pour 1 3/4 cups cold milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer.
- Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining 1/2 cup whipped topping and sprinkle with grated chocolate, if desired. Slice and enjoy!
Notes
- Crust. You can use a store-bought graham cracker crust instead of making your own. I personally like homemade best!
- Covering the pie. Before covering the pie to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.
- Storing leftovers. Pie will keep well, covered in the refrigerator, for up to about 5 days.
- Make ahead. This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before adding the extra Cool Whip topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
Did you make this recipe?
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My dear sister used to make this, and another one with butterscotch pudding. 🤮 After looking at the recipe she followed I saw she never wrote down any changes to the recipe she followed. Our nephews loved these tortes. After looking for the correct measurements for a store bought crust, I found you and this perfect recipe So for Easter I wanted to surprise my family, (especially my nephews.) Made 2 tortes, one chocolate, and one butterscotch. What a hit. Everyone enjoyed them, and your directions were perfect
That makes me SO happy to hear! Thanks so much for sharing that! 💛
What can I use instead of cool whip I don’t have it
You can make your own whipped cream. Just google homemade whipped cream.
My boyfriend is finicky about cheesecake. Could I mix the cheesecake and pudding layer together?
I haven’t tried it, but I really think that would work great! Enjoy!
Can I make this with Jello Pudding Cups?
I’m not sure that it would have the same taste and texture but it should work.
Can I use “cook & serve” Jello chocolate pudding??
I haven’t tried that so I can’t say for sure.
I add one cup peanut butter. delicious.
Have you ever used lemon helicon
Super happy I found your recipe! Delicious ?. This will be my go to for pudding pies. Thank you.
So happy you enjoyed!!
This is the third time I made this pie. I absolutely love it and so does my family. Make it, you won’t be disappointed.
Yay! This makes me so happy to hear!
This recipe was so good! Easy to make and it tasted delicious!
So good! And you can do this with sugar free pudding and cool whip! Or different flavors! Love it!