Chocolate Jello Pudding Pie

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t’s so easy to make a classic Chocolate Jello Pudding Pie with a crunchy chocolate cookie crust and creamy whipped topping.


Servings 8 servings
Prep Time: 15 minutes 
Total Time: 15 minutes 


  • 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


  • 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.
  • Add half (8 ounces) of the whipped topping and fold it in with a spatula until combined.
  • 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.
  • Decorate with chocolate chips or chocolate shavings if desired.


  • 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.


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

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