BY LIFE’S LITTLE SWEETS
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.
– 1 3/4 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
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.