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–+ servings
chocolate pudding pie topped with cool whip and chocolate shavings

Chocolate Pudding Pie

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No-Bake Chocolate Pudding Pie is a family-favorite dessert! This easy recipe features a graham cracker crust that’s topped with layers of cheesecake filling, chocolate pudding, and Cool Whip. It's absolutely irresistible and looks fancy, but is so simple to make with just 5 ingredients, plus the crust! Perfect for the holidays, Valentine's Day, your next potluck or a summer barbecue. 
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings 8 slices
Calories 394
Author Kim

Ingredients

For the crust:

  • 1 1/4 cups graham cracker crumbs (10 full graham cracker sheets)
  • 1/3 cup butter melted
  • 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

Instructions

  • Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
    pressing a graham cracker crust into a pie plate
  • Using a stand or hand-held mixer, beat cream cheese and sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread so that it is evenly distributed.
    spread cream cheese cool whip mixture into pie crust
  • Pour 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!

Video

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. 

Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 476mg | Potassium: 183mg | Fiber: 1g | Sugar: 36g | Vitamin A: 728IU | Calcium: 118mg | Iron: 1mg