Posted by t’s so easy to make a classic Chocolate Jello Pudding Pie with a crunchy chocolate cookie crust and creamy whipped topping.
Duration:
Servings 8 servings
Ingredients
- 3 cups heavy whipping cream or whole milk
- 3.9 ounce packages chocolate instant pudding
- 16 ounces whipped topping thawed
- 1 pre-made chocolate crumb crust
- chocolate bar or mini chocolate chips optional, for decoration
Instructions
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In a bowl, combine the heavy whipping cream with chocolate pudding and mix with a hand mixer until thickened (mixture will be very thick) if needed add a splash of milk to thin it out.
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Add half (8 ounces) of the whipped topping and fold it in with a spatula until combined.
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Transfer the pudding mixture to the chocolate crust, and smooth out the top with a spatula. Top with the remaining whipped topping and chill until you’re ready to serve.
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Decorate with chocolate chips or chocolate shavings if desired.
Notes
- Be sure to use instant pudding, not the cook-and-serve type.
- You can top the pie with fresh whipped cream if you like, but be sure to add it just before serving, otherwise, it may melt.
- Using a pre-made crust is a great shortcut, but you can also make your own Oreo or graham cracker crust for this pie.
- To Store: Keep this pie refrigerated and covered. It can be stored this way for up to 2 days.
- To Freeze: Wrap the pie very well and store it in the freezer for up to 1 month. Allow it to thaw in the refrigerator before serving, or enjoy it as a frozen dessert.
Nutrition
Calories: 389kcal | Carbohydrates: 17g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 69mg | Potassium: 147mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg