No Bake Chocolate Pudding Cream Pie is easy to make using premade Oreo crust, Cool Whip, instant Jell-O chocolate pudding and half-n-half. This double chocolate layer pie is topped with delicious chocolate shavings made out of Hershey’s milk chocolate and grated dark chocolate!
No Bake Instant Jell-O Chocolate Pudding Cream Pie VIDEO:
Both chocolate layers of this double chocolate layer cream pie are made with chocolate pudding and half-n-half (half milk/half heavy cream): the bottom layer is darker, while the middle one is lighter. The lighter layer is made by combining cool Whip with the chocolate pudding layer.
TOOLS YOU WILL NEED TO MAKE CHOCOLATE PUDDING CREAM PIE with WHIP CREAM
Whisk to make pudding, such as this stainless steel comfortable grip whisk
Spatula to spread the layers
Medium bowl such as one of these non-slip stainless steel bowls that come with lids
Ingredients to Make No Bake Chocolate Pudding Cream Pie
- Pre-made Oreo Pie crust
- Half and half (2 cups)
- Chocolate Instant Pudding (2 packages) – make sure it’s INSTANT, this no bake dessert won’t work with the pudding that you cook on the stove top. I used Jell-O chocolate pudding
- Cool Whip (1 package)
- Hershey’s milk chocolate bar for chocolate shavings to top the pie
- Dark chocolate for chocolate dust
Why Make No Bake Double Chocolate Layer Cream Pie
- It’s easy and quick to make – great for potlucks, church gatherings and birthdays
- It can be made ahead: freeze it or refrigerate it!
- No oven is required – it’s perfect for those warm months when you want to keep the house cool
- Kids love Oreo crust and the chocolate layer
How to make chocolate pudding mix for this no bake chocolate dessert
Please ignore the instructions on the label of the pudding mix. My Instant Chocolate Pudding Mix – Jell-O package called for 2 cups of milk per box of pudding mix, which would make it 4 cups for both boxes – we are not going to be adding this much liquid at all.
In this recipe, we add a total of 2 cups of half and half (half heavy cream/half milk) to two packages of Instant Chocolate Jell-O pudding mix (each package is 3.4 oz.).
Using half and half instead of milk will add more fat into the mixture and will make the pudding structure firmer and more stable – that’s exactly what we need for the layers to be nice and distinct.
Using half and half will also help create a nice thick bottom layer and very soft smooth middle layer.
REFRIGERATE EASY NO BAKE CHOCOLATE PUDDING CREAM PIE
For the chocolate cream pudding pie to harden up and become easy to divide and cut, make sure to refrigerate it for at least 4 hours or overnight.
A quick method to make the layers firm is to put it in the freezer for 1 to 2 hours. At this point the pudding won’t freeze yet, but it will be solid enough for you to divide it easily.
Step by Step Photo Directions to make No Bake Chocolate Pudding Cream Pie
Take pie crust out of package, but make sure to keep it inside the foil. Do not turn it upside down or attempt to take it out – it will get crumbled and destroyed.
The crust is very crumbly – be careful.
Add half and half to the medium bowl and then add both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved. Allow the pudding to sit in the fridge or freezer for 5 more minutes so that it thickens.
Once the pudding is thick, take about 1/2 of the chocolate pudding mixture and spread it as a first layer (the remaining pudding will be mixed with Cool Whip to form the second layer).
Tip: You can use various proportions here. For example, use 2/3rd of the mixture to form the first layer as well and mix remaining 1/3rd with Cool Whip to form a second layer.
Work with the spatula to even out the first layer
Add 1/2 of the Cool Whip package to the remaining 1/2 of the chocolate pudding in the bowl.
Whisk it together (or use a spatula to mix it) to form a uniform mixture for the second layer.
Add this Chocolate Pudding/Cool Whip mixture on top of the first layer. This layer is much smoother and lighter than the first chocolate layer.
Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out:
Add remaining Cool Whip on top of the second layer and work with a spatula to spread it. I used short circular motions with my spatula to create the spikes:
Prepare vegetable peeler, Hershey’s milk chocolate bar and dark chocolate to make chocolate shavings for the topping. I used vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.
Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the Cool Whip to decorate this No Bake Chocolate Pudding Cream Dessert. The long strips are from Hershey’s milk chocolate and finer dust is from grated dark chocolate. I used same peeler to make both.
Make sure to get a good amount of chocolate shavings as well as some chocolate dust.
This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 4 hours (preferably over night) or freeze it for at least 1 hour before attempting to cut it!
No Bake Chocolate Pudding Cream Pie is easy to make using premade Oreo crust, Cool Whip, chocolate pudding and half-n-half. This double chocolate layer pie is topped with delicious chocolate shavings made out of Hershey's milk chocolate and grated dark chocolate!
- 1 Oreo pie crust
- 2 boxes instant chocolate pudding 3.4 oz each (such as Jell-O)
- 2 cups half and half (or half cream/half milk)
- 8 oz. Cool Whip (1 package) thawed
- 1 milk chocolate bar (such as Hershey's)
- dark chocolate (for garnish)
Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out - it will get crumbled and destroyed
Combine dry pudding mixes and half & half in a mixing bowl. Using a whisk, mix for 2 minutes, until the instant pudding mix is dissolved. Allow the pudding to sit in the fridge or freezer for 5 more minutes so that it thickens.
Take about half of the chocolate pudding mixture and add it into the bottom of the pie crust. Using a spatula, spread it evenly.
Add 1/2 of the Cool Whip package to the remaining half of the chocolate pudding in the bowl and mix together with a spatula to form a uniform mixture.
Add this chocolate pudding/Cool Whip mixture on top of the first layer. Use a spatula to even it out.
Add remaining Cool Whip on top. Spread the Cool Whip on top of the second layer with a spatula. I used circular motions with my spatulato create the spikes
Using a vegetable peeler, shave decorative chocolate shavings out of Hershey's milk chocolate right over the Cool Whip. And then using same peeler, grate some dark chocolate over the top as well.
Refrigerate the cake for at least 4 hours or preferably overnight before attempting to slice it! You can also freeze it for at least 1 hour. This step is necessary for the layers to set and become firm.
But wait, there are even more delicious no bake desserts waiting for you!
and delicious No Bake Black Forrest Cheesecake