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!
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.
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.
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. 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.
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.
The crust is very crumbly. Be careful.
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.
Once the pudding is thick, take about 1/2 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.
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 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. 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. You will now 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 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.
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). You can also freeze it for at least 1 hour before attempting to cut it!
No Bake Chocolate Pudding Cream Pie
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 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.
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.
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 Lemon Pudding Cream Pie
and delicious No Bake Black Forrest Cheesecake
I too found the mix was way too thick. Recipe calls for 3.4 oz box, the instant chocolate pudding I found was 3.9 ounce. Other pudding flavors were all 3.4. Must be that chocolate is heavier. So, next time will use a bit more milk or half and half. Taste was great and it looked beautiful. I skipped the dark chocolate shavings however.
Or, it maybe the weather! When I made this, it was much warmer. Colder temperature will solidify liquids so I think different time of a year is an issue here.
I tried your recipe. The pudding was so thick I could hardly mix after a minute. I’m not certain what I did wrong.
It may have to do with the type of pudding mix. If it gets too thick, add a tablespoon more of liquid at time (but very slowly one tbsp at a time) , until the mixture is the right consistency
Should I freeze the pie when combining each layer? I want to make sure it is set and solid. In the past my cool whip melted before serving so I had to put it on at the last minute. As I am bringing this to a BBQ on Sunday I do not want that to happen
I think you should freeze it for 30 minutes in between the layers and then freeze it until Sunday when completely finished.
This was delicious! I was able to use 1% milk instead of half-and-half by doing each step individually, then freezing for an hour in between each step plus 3-4 hours at the end. This *does* take significantly longer, but I was able to use up some milk that was approaching its expiration date. Creamy and cool on a hot summer evening! Thanks for the recipe!
What a way to use up all available resources, Cyn C!
So easy to make (other than the crust trying to crumble when spreading the filling into it). It was absolutely delicious! It’s so good frozen as well. I’m lazy and didn’t add the shaved chocolate, but it was still amazing! I might try it with a graham cracker crust and banana pudding.
Thank you, Jennifer! I tried it frozen too and you are right – it’s so delicious that way too!
So easy and delicious! The pudding mixture seemed way too thick, not at all smoothly blended, and a bit gross looking! I continued with the exact directions anyway. (So… not to worry…) After the pie was assembled and set for the 4 hrs+ it turned out great, both in looks and taste. I had to use a regular graham cracker crust as the store was out of the pre-made chocolate ones.
I was laughing reading your review! Thank you!
I don’t have half and half or cream – can it be made with milk instead?
Milk will be to thin here. How about heavy cream?
Cannu use heavy cream an cool whip
Yes!
Thanks for the recipe! I tried it using vegan ingredients and it turned out great! Instead of ‘Jell-O Instant Pudding’, I used 4 boxes of ‘Simply Delish Chocolate Instant Pudding’ with 1 1/2 cartons (around 25 oz. total) of ‘Califia Farms Original Better Half (coconut cream & almond milk). I initially used an electric mixer, however, the texture became a little gelatinous. So, I put the mixture in my blender and it came out incredibly smooth and luxurious. I also used ‘So Delicious Dairy Free CocoWhip (original, not lite) in place of ‘Cool Whip’. It’s a great comfort to eat and share something so decadent w/o all the bad ingredients.
Cristina, sounds like you really nailed it with all the amazing substations. I will have to try those – I love trying new things like that.
It was too thickand stringy but I’m still using it and will try it tomorrow..
Mine was the other way around. Add more half a cup more of half and half if it gets too thick. Mine was too runny with 2.5 cups, but I also made it when it was hot weather. Maybe cold temperatures/humidity levels affect this?