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    No Bake Chocolate Dessert

    May 24, 2018 · 67 Comments

    25.9K shares
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    Jump to Recipe - Print Recipe

    No Bake Chocolate Dessert is easy to make using pre-made Oreo crust, Cool Whip, instant Jell-O chocolate pudding and half-n-half. This is an easy recipe that is ready in under 30-minutes. Kids love it and so do the adults. No oven time is required!No Bake Double Chocolate Cream Pie

    This double chocolate layer pie is topped with delicious chocolate shavings. I made out of Hershey’s milk chocolate and grated dark chocolate! Unlike my No Bake Oreo Dessert, where I crushed Oreos to make the crust, here I use premade Oreo crust. It is thin, not labor intensive at all, and cuts nicely. Perfect for hot summer months without turning your oven on!

    I made both chocolate layers of this layered cake with chocolate pudding and half-n-half. But the look different. 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.

    No Bake Chocolate Pudding Cream Pie

    TOOLS YOU WILL NEED TO MAKE NO BAKE DESSERT

    You will need a whisk to make pudding, such as this stainless steel comfortable grip whisk.

    Spatula will help you to spread the layers. While you will use Vegetable peeler for chocolate decoration on top, such as this serrated swivel peeler. I also used Medium bowl such as one of these non-slip stainless steel bowls that come with lids.

    No Bake Double Chocolate Cream Pie with Oreo Crust

    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

    No Bake Double Chocolate Layer Cream Pie with Oreo Crust

    Why Make No Bake Double Chocolate Layer Cream Pie

    • It’s easy and quick to make. You can use it for potlucks, church gatherings and birthdays, especially during hot summer months.
    • You can make it ahead ahead: freeze it or refrigerate it!
    • No need to turn your oven on. It’s perfect for those warm months when you want to keep the house cool.
    • Kids love Oreo crust and the chocolate layers!

     

    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. This would make it 4 cups for both boxes. But 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 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. It will also 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.

    No Bake Chocolate Pudding Cream Pie

    REFRIGERATE EASY NO BAKE CHOCOLATE PUDDING CREAM PIE

    To make it easier to divide and cut, make sure to refrigerate the pie 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

    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. Or, it will get crumbled and destroyed.No Bake Double Chocolate Cream Pie with Oreo CrustThe crust is very crumbly. Be careful.
    No Bake Double Chocolate Cream Pie with Oreo Crust

    Add half and half to the medium bowl. 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.No Bake Double Chocolate Cream Pie with Oreo CrustOnce the pudding is thick, take about ½ of the chocolate pudding mixture and spread it as a first layer. You will mix the remaining pudding will be mixed with Cool Whip to form the second layer.No Bake Double Chocolate Cream Pie with Oreo CrustWork with the spatula to even out the first layer
    No Bake Double Chocolate Cream Pie with Oreo CrustAdd ½ of the Cool Whip package to the remaining ½ of the chocolate pudding in the bowl.

    No Bake Double Chocolate Cream Pie with Oreo CrustWhisk it together or use a spatula to form a uniform mixture for the second layer.No Bake Double Chocolate Cream Pie with Oreo CrustAdd this Chocolate Pudding/Cool Whip mixture on top of the first layer. This layer is much smoother and lighter than the first chocolate layer.No Bake Double Chocolate Cream Pie with Oreo CrustSpread Chocolate Pudding/Cool Whip layer with a spatula to even it out:No Bake Double Chocolate Cream Pie with Oreo CrustAdd remaining Cool Whip on top of the second layer. Work with a spatula to spread it. I used short circular motions with my spatula to create the spikes:No Bake Double Chocolate Cream Pie with Oreo CrustPrepare vegetable peeler, Hershey’s milk chocolate bar and dark chocolate. You will now make chocolate shavings for the topping. I used vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.No Bake Double Chocolate Cream Pie with Oreo CrustUsing a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the Cool Whip to decorate this no bake dessert. The long strips are from Hershey’s milk chocolate while the finer dust is from grated dark chocolate. I used same peeler to make both.No Bake Double Chocolate Cream Pie with Oreo Crust

    Make sure to get a good amount of chocolate shavings as well as some chocolate dust.
    No Bake Double Chocolate Cream Pie with Oreo Crust

    This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 4 hours (preferably over night). You can also freeze it for at least 1 hour before attempting to cut it!

    no bake chocolate pudding cream pie
    Print Recipe
    4.18 from 75 votes

    No Bake Chocolate Pudding Cream Pie

    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!
    Prep Time20 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: no bake chocolate cream pie with oreo crust, no bake chocolate pie, no bake chocolate pudding pie
    Servings: 8
    Author: Olya

    Ingredients

    • 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)

    Instructions

    • 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

    Prepare Chocolate Pudding

    • 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.

    First Layer

    • Take about half of the chocolate pudding mixture and add it into the bottom of the pie crust. Using a spatula, spread it evenly.

    Second Layer

    • Add ½ 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.

    Cool Whip Layer

    • 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 before slicing

    • 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.
    Nutrition Facts
    No Bake Chocolate Pudding Cream Pie
    Amount Per Serving
    Calories 281 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Cholesterol 38mg13%
    Sodium 412mg18%
    Potassium 213mg6%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 24g27%
    Protein 4g8%
    Vitamin A 380IU8%
    Vitamin C 0.8mg1%
    Calcium 136mg14%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    But wait, there are even more delicious no bake desserts waiting for you!

    No Bake Oreo Dessert with Cream Cheese, Cool Whip and Chocolate Pudding

    No Bake Chocolate Pudding Oreo Dessert

    No Bake Lemon Pudding Cream Pie

    No Bake Lemon Pudding Cream Pie

    and delicious No Bake Black Forrest Cheesecake

    No Bake Black Forest Cheesecake

    « Easy No Bake Lemon Pudding Cream Pie
    No Bake Strawberry Cream Icebox Cake with Graham Crackers »

    Reader Interactions

    Comments

    1. Peggy says

      March 12, 2022 at 3:30 pm

      This tastes absolutely delicious. My problem is that where I use half and half or half milk, half cream, the pudding is so thick I can barely mix it (and definitely can’t use a whisk). How do I fix this? I’m using regular half and half, and when I mixed the cream w/milk, it was whole milk (that’s all we have in our house). If I use cream and 2% or something, will that make it better? It’s so thick that when I spread it, the entire crust breaks. Either way, I will make making it because it’s so delicious, and I never have to go to Burger King to get a Hershey Pie again. LOL!

      Reply
      • Olya says

        March 17, 2022 at 10:24 am

        No – please don’t go back to Burger King – this recipe is more wholesome even if it is sweet and rich in calories:). I do think making this in winter and dryer temperatures is what makes it so thick. I make this in the spring and summer (so that I don’t have to use the oven) – when temperatures are high and humid. Please try with whole milk/ half and half (50/50 each) and I think it should work.

        Reply
      • Joanne Cuomo says

        July 03, 2022 at 3:08 pm

        THE SAME THING JUST HAPPENED TO ME! So thick! I discovered some of the chocolate Jello instant pudding boxes contain 3.9 ounces. It calls for 3.4 ounce boxes. I WILL BE CHECKING MY PUDDING BOXES FROM NOW ON. THE RECIPE REQUIRED MORE LIQUID WITH 3.9 ounces OF INSTANT PUDDING MIX!

        Reply
        • Olya says

          July 05, 2022 at 5:35 pm

          Interesting discovery about instant pudding boxes sizes Joanne! Thank you

          Reply
    2. margaret says

      March 04, 2022 at 2:12 pm

      could you use 2% milk instead?

      Reply
      • Olya says

        March 04, 2022 at 6:00 pm

        Unfortunately – it doesn’t have same amount of fat content as half and half. It won’t hold the layers.

        Reply
    3. Kelley says

      January 01, 2022 at 12:31 pm

      Fabulous! I am thrilled with how this pie turned out, my family loved it.
      I had a graham cracker crust on hand, but other than that, I followed the recipe & instructions to a T. The first layer was super thick going in, but I used a frosting spatula to it smooth out.
      After cooling for 5 hours, the layers and whole pie set up perfect. We all liked how it was not overly sweet. This will be our go-to cream pie recipe from now on. Thank you!

      Reply
    4. JM says

      December 25, 2021 at 3:25 pm

      “Instructions
      1. 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…”

      This should also read : Do not put in pie filling or attempt to spread it – it will get crumbled and destroyed.
      This may taste good, but the directions need to be be adjusted way too much for a brittle pie crust. Just blew through one of the two two crusts that I had and everything around me is closed today, so if another breaks then no pie tonight.

      Reply
    5. Julie Havens says

      November 24, 2021 at 3:43 pm

      Filling was a bit thick but I’d rather it be thick then thin! All in all I’m happy how it came out! Have a very Hapoy Thanksgiving. Also I used half n half but also put in about 1/4 whole milk and it worked great. I used 3.9oz packages of pudding mix (great value)

      Reply
      • Olya says

        November 24, 2021 at 10:30 pm

        Thank you Julie! And Happy Thanksgiving to you as well! I am so glad it is working out on a thick side:). I made this in the spring and mine wasn’t thick at all:). I believe dryness and cold is what contributes to thickness.

        Reply
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