It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
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Chocolate Pudding Pie
Estimated reading time: 6 minutes
This Chocolate Pudding Pie recipe could not be easier to make, it has a chocolate cookie crust, a classic chocolate pudding filling, and a lofty, whipped topping decorated with colorful sprinkles and maraschino cherries. It's a perfect dessert to enjoy year-round!
Chocolate Pudding Pie
Hi Everyone, Chocolate Pudding Pie is a dessert that you can have year-round (even on birthdays!).
It's so easy to make with common, pantry, store-bought ingredients like a chocolate cookie pie crust, pudding mix, whipped topping, sprinkles, and maraschino cherries.
This is a great recipe to make with kids (depending on their age), they can add the toppings.
We love how this pie is not overly sweet and is definitely a retro kind of dessert recipe that holds up to the modern-day.
Of course, you can make Homemade Whipped Cream and a Homemade Chocolate Cookie Pie Crust if you want!
Ingredients
- 1 ¾ cups whole milk
- 7.8-ounces 2, 3.9 ounces) box of Chocolate Pudding mix (like, JELLO brand)
- 16-ounces Cool Whip (2, 8-ounces Cool Whip containers) - 1 for the filling and 1 for the topping
- 1 chocolate cookie pie crust (store-bought or homemade) - I use the OREO brand Pie Crust, 6-ounce (170g)
Kitchen Tools
- measuring spoons and cups
- baking spatula
- mixing bowl
- large wire whisk
- 2-cup wet measure
- wrap for covering the pie when setting in the refridgerator
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Chocolate Pudding Pie Process Photos
Here are some recipe process photos to help guide you through making this recipe.
The complete recipe directions are in the recipe card at the end of the post.
Chocolate Pudding Pie with whipped topping, colorful sprinkles, and maraschino cherries
- In a large mixing bowl, add the milk, gradually add the pudding mix into the milk, whisking as you add it so that it mixes evenly without clumps. Continue whisking for 2 minutes or until the pudding is smooth. It should be thick in its consistency. Gently fold in the whipped topping (Cool Whip) until it's evenly incorporated. Spoon the pudding mixture into the chocolate pie crust; use an offset spatula to smooth the top. Refrigerate the Chocolate Pudding Pie (covered) for 4 hours (until it's set) or overnight.
an offset spatula can make the top of the pie nice and level 
ready to decorate!
2. When the pie is set, add 4 ounces of whipped topping to the top, sprinkles, and garnish with maraschino cherries. Serve and enjoy!
decorate the pie This recipe makes 8 servings
Notes
- Alternate Crust Option: You can use a graham cracker crust as an alternative
- Storage: Store the pie covered in the refrigerator
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Chocolate Pudding Pie
Yield:
8 servings
Prep Time:
15 minutes
Cook Time:
1 minute
Chilling Time:
4 hours
Total Time:
4 hours 16 minutes
This Chocolate Pudding Pie recipe could not be easier to make, it has a chocolate cookie crust, a classic chocolate pudding filling, and a lofty, whipped topping decorated with colorful sprinkles and maraschino cherries.
Ingredients
- 1 ¾ cups whole milk
- 7.8-ounces 2, 3.9 ounces) box of Chocolate Pudding mix (like, JELLO brand)
- 16-ounces Cool Whip (2, 8-ounces Cool Whip containers) - 1 for the filling and 1 for the topping
- 1 chocolate cookie pie crust (store-bought or homemade)
Instructions
- In a large mixing bowl, add the milk, gradually add the pudding mix into the milk, whisking as you add it so that it mixes evenly without clumps. Continue whisking for 2 minutes or until the pudding is smooth. It should be thick in its consistency. Gently fold in the whipped topping (Cool Whip) until it's evenly incorporated. Spoon the pudding mixture into the chocolate pie crust; use an offset spatula to smooth the top. Refrigerate the Chocolate Pudding Pie (covered) for 4 hours (until it's set) or overnight.
- When the pie is set, add 4 ounces of whipped topping to the top, sprinkles, and garnish with maraschino cherries. Serve and enjoy!
Notes
- Alternate Crust Option: You can use a graham cracker crust as an alternative
- Storage: Store the pie covered in the refrigerator
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 371mgCarbohydrates: 41gFiber: 1gSugar: 30gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
Owner at Life's Little Sweets
Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.
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