Chocolate Jello Pudding Pie Recipe

Looking for a no-fuss dessert that’s rich, creamy, and chocolatey? This Chocolate Jello Pudding Pie Recipe is a family favorite that comes together fast. With a crunchy Oreo crust and layers of smooth chocolate pudding and whipped topping, it’s the perfect no-bake treat for any occasion.

This article will walk you through each step of the Chocolate Jello Pudding Pie Recipe, from crust to garnish, plus FAQs, variations, and tips to make it ahead.

Introduction to Chocolate Jello Pudding Pie

What is Chocolate Jello Pudding Pie?

It’s a no-bake pie made with instant chocolate pudding, Cool Whip, and a cookie crust. The filling sets in the freezer, making it an easy, chilled dessert that’s both creamy and satisfying.

Why It’s a Go-To Dessert

It’s quick, uses just a few store-bought ingredients, and doesn’t require baking. Great for holidays, birthdays, or any night you need something sweet fast.

Ingredients Breakdown for Chocolate Jello Pudding Pie Recipe

Oreo Crust Essentials and Measurements

The crust forms the crunchy base of your chocolate pudding pie, and making it from scratch is easier than you think. All you need are two ingredients:

• 25 Oreo cookies – Leave the filling inside. These cookies provide both flavor and texture.
• 1/3 cup melted butter (75 grams) – This binds the crumbs together and helps the crust firm up when chilled.

You’ll crush the Oreos in a food processor until they turn into fine crumbs, then mix in the butter until everything is well combined. The result is a sweet, slightly salty base that balances the rich chocolate filling perfectly.

Chocolate Pudding Filling Ingredients

For the silky, decadent center of this Chocolate Jello Pudding Pie Recipe, you only need three simple ingredients:

• 2 (3.9 oz) boxes of Jello Instant Chocolate Pudding
• 2 1/2 cups half and half – This is key. Using half and half makes the pudding much thicker and creamier than regular milk.
• 1 (8 oz) tub Cool Whip, thawed – Adds airiness and a smooth, mousse-like texture to the top layer.

The pudding mix and half and half combine to form the thick base layer. Then you’ll fold Cool Whip into the rest to create a light, whipped chocolate topping that spreads easily over the pudding layer.

Optional Toppings to Enhance Flavor and Texture

Want to elevate your Chocolate Jello Pudding Pie Recipe? Add toppings that boost flavor, texture, and visual appeal:

• 1/3 cup semi-sweet chocolate chips – Sprinkle around the pie’s edge for decoration and added chocolate punch.
• Chocolate curls or shavings – These make the Chocolate Jello Pudding Pie Recipe look bakery-worthy.
• Crushed Oreos or cookie crumbs – For extra crunch.

Garnishing is optional, but it’s a great way to personalize your pie or match it to a theme or event.

Chocolate Jello Pudding Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 2 hours 45 minutes
• Yield: 8 slices 1x

Pin Recipe

Print Recipe

Description

This Chocolate Jello Pudding Pie is the ultimate no-bake dessert. With layers of creamy chocolate pudding, Cool Whip topping, and a crunchy Oreo crust, it’s rich, smooth, and incredibly easy to make.

---

Ingredients

Scale 1x2x3x

25 Oreo cookies

1/3 cup butter, melted (75 grams)

2 (3.9 oz) boxes Jello Instant Chocolate Pudding

2 1/2 cups half and half

1 (8 oz) tub Cool Whip, thawed

1/3 cup semi-sweet chocolate chips (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crush Oreo cookies in a food processor until finely ground.

2. Add melted butter and pulse until well combined.

3. Press mixture into a 9.5-inch pie plate using a spatula and measuring cup.

4. Refrigerate crust while preparing filling.

5. In a bowl, whisk pudding mix and half and half for 2 minutes until thickened.

6. Spread half the pudding into the chilled crust.

7. Fold Cool Whip into the remaining pudding until fully combined.

8. Spread the Cool Whip-pudding mix over the first layer.

9. Freeze pie for at least 2 hours to set.

10. Move to fridge 30 minutes before serving.

11. Garnish with chocolate chips, slice, and serve.

Notes

Cool Whip should be thawed in the fridge for best results.

To make ahead, freeze the pie and thaw just before serving.

In Canada, 8 oz of Cool Whip is roughly 3/4 of a 1L tub.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Pie Recipes
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 516
• Sugar: 39.2
• Sodium: 360
• Fat: 28.9
• Saturated Fat: 14.5
• Unsaturated Fat: 11.8
• Trans Fat: 0.2
• Carbohydrates: 60.7
• Fiber: 2.7
• Protein: 4.6
• Cholesterol: 35

How to Make the Perfect Oreo Crust

Crushing and Blending the Oreos with Butter

Start by placing 25 Oreo cookies into a food processor. Don’t remove the filling, as it helps bind the crust. Pulse for about 30 to 35 seconds until the cookies turn into fine, even crumbs.

Once the crumbs are ready, pour in 1/3 cup of melted butter. Pulse a few more times until the butter is fully combined with the crumbs. You’re aiming for a slightly damp, sandy texture that holds together when pressed.

No food processor? No problem. Place the cookies in a zip-top bag and crush them with a rolling pin, then mix with butter in a bowl.

Packing and Shaping the Crust for Best Results

Lightly grease a 9.5-inch pie plate with non-stick spray to make slicing easier later. Pour the crumb mixture into the pie dish and spread it out evenly using a rubber spatula.

Now here’s a pro tip: use the bottom of a measuring cup or a drinking glass to press the crumbs down firmly. This step helps pack the crust tightly, especially along the sides, preventing it from crumbling when you slice the pie.

Even distribution is key—check that the crust is level and compact across the entire base and edges. A well-packed crust keeps its shape and supports the creamy filling beautifully.

Chilling the Crust Properly Before Filling

Once shaped, place the crust in the refrigerator for at least 15–20 minutes. Chilling allows the melted butter to solidify, helping the crust firm up.

For an even sturdier base, pop the crust into the freezer while you prep the filling. This quick chill step ensures that your Chocolate Jello Pudding Pie Recipe doesn’t get soggy when you pour in the pudding mixture.

Mixing the Chocolate Jello Pudding Filling

How to Blend Jello Pudding with Half and Half

To create a thick, luxurious chocolate base, start by grabbing a large mixing bowl. Add two boxes (3.9 oz each) of Jello Instant Chocolate Pudding and pour in 2 1/2 cups of cold half and half. Avoid regular milk if you want a firmer filling—half and half makes it richer and helps it set better.

Use a handheld electric mixer on low speed to mix for about 2 minutes. You’ll see the mixture thicken as you go. Stop when it reaches a smooth, pudding-like consistency. If you don’t have a mixer, a sturdy whisk works too, but it’ll take a bit longer.

Techniques for Ensuring the Pudding Thickens Correctly

Getting the thickness right is important. If the pudding is too loose, the Chocolate Jello Pudding Pie Recipe won’t hold its shape. Here’s what to keep in mind:

• Use cold half and half straight from the fridge.
• Mix just long enough—over-mixing can break down the texture.
• Let the pudding rest for a few minutes to finish setting before adding it to the crust.

This step ensures your bottom layer stays dense and creamy, without oozing when you slice the Chocolate Jello Pudding Pie Recipe.

When and How to Spread the First Pudding Layer into the Crust

Now, take your chilled Oreo crust from the fridge or freezer. Spoon half of the chocolate pudding mixture into the center of the crust. Use a silicone spatula to spread it out evenly all the way to the edges.

Make sure this first layer is smooth and flat, creating a sturdy base for the next layer. Pressing gently with the spatula helps release any air pockets and levels the surface for a clean finish.

This is the moment your Chocolate Jello Pudding Pie Recipe begins to take shape, layered, chocolatey, and irresistible.

Creating the Creamy Cool Whip Layer

How to Fold Cool Whip into the Pudding Mix

Once you’ve spread the first layer of pudding into your chilled Oreo crust, it’s time to make that light and fluffy top layer. In the same bowl that contains the remaining half of the chocolate pudding, gently fold in one full tub (8 oz) of thawed Cool Whip.

Use a silicone spatula and fold the mixture slowly. Don’t stir aggressively—this will deflate the whipped topping and make it runny. The goal is a smooth, mousse-like consistency with an airy texture that holds its shape once chilled.

Make sure the Cool Whip is completely thawed in the fridge before using. Frozen Cool Whip won’t mix properly and can ruin the texture of the final layer.

Spreading the Final Layer for a Smooth Finish

After folding the Cool Whip into the pudding, spoon the mixture gently over the first pudding layer. Start in the center of the pie and spread out toward the edges.

Use a spatula to even out the surface, creating a uniform top. The contrast between the rich chocolate base and the lighter, whipped topping adds both flavor and texture depth. This final layer should be thicker than the first and slightly fluffy in appearance.

If you like clean presentation, use the back of a spoon to swirl the top or run a spatula in a circular motion to create a smooth dome finish.

This part of the Chocolate Jello Pudding Pie Recipe is where the creamy richness meets airy lightness—chocolate lovers will fall in love at first bite.

Freezing, Thawing, and Serving

Setting Time in the Freezer for Best Consistency

Once the final layer is spread, place the Chocolate Jello Pudding Pie Recipe in the freezer for at least 2 hours. This allows the filling to firm up, making it easier to slice and serve later.

You can freeze it longer if making ahead. Just cover it once it’s set to prevent freezer burn.

When and How to Thaw Before Slicing

About 30 minutes before serving, move the Chocolate Jello Pudding Pie Recipe to the fridge. This softens the top slightly while keeping the layers intact.

For clean slices:

• Use a sharp knife dipped in hot water.
• Wipe between each cut.
• Slice into 8 even pieces.

This ensures perfect presentation and texture every time.

Optional Garnishes and Flavor Variations

Adding Chocolate Chips and Other Toppings

To finish your Chocolate Jello Pudding Pie Recipe with style, sprinkle 1/3 cup of semi-sweet chocolate chips around the edge after thawing. They add texture and a pop of extra chocolate flavor.

Want to switch it up? Try these topping ideas:

• Chocolate shavings or curls for a bakery-style look
• Crushed Oreos for a double-cookie crunch
• Mini marshmallows for a s’mores twist
• A drizzle of chocolate or caramel sauce before serving

These small touches take your Chocolate Jello Pudding Pie Recipe from simple to stunning without extra effort.

Kid-Friendly vs. Adult Flavor Ideas

This Chocolate Jello Pudding Pie Recipe is naturally kid-approved, but you can adjust it to suit your crowd. For kids:

• Top with whipped cream and sprinkles
• Add crushed candy bars like Reese’s or Kit Kat

For adults:

• Mix a splash of coffee liqueur or peppermint extract into the pudding
• Use dark chocolate chips instead of semi-sweet
• Serve with a shot of espresso or coffee

Small flavor changes can give this easy pie a completely new personality, depending on the occasion.

Storage, Leftovers, and Make-Ahead Tips

Best Practices for Refrigerating and Freezing Leftovers

Got leftover pie? No problem. Store any uneaten slices in an airtight container or wrap the pie plate tightly with plastic wrap. Keep it in the fridge for up to 3 days.

Want to keep it longer? Slice the pie, then freeze individual portions. Wrap each slice in plastic and place them in a freezer bag. They’ll stay fresh for up to one month. Just thaw a slice in the fridge for about 30 minutes before enjoying.

Freezing helps maintain the texture without making the crust soggy or the topping watery.

How Long the Chocolate Jello Pudding Pie Recipe Stays Fresh and Delicious

Here’s a quick look:

Avoid storing at room temperature for long, especially on warm days, as the Cool Whip topping can melt quickly.

Making It Ahead for Parties and Events

This Chocolate Jello Pudding Pie Recipe is a perfect make-ahead dessert. You can:

• Make the crust a day in advance
• Prepare and freeze the entire pie a day or two early
• Garnish right before serving for the freshest look

Planning ahead saves time on the day of your event and ensures the pie is chilled and set to perfection.

Conclusion

The Chocolate Jello Pudding Pie Recipe is proof that an easy dessert can still be rich, impressive, and totally irresistible. With just a few simple ingredients—Oreo cookies, instant pudding, Cool Whip, and half and half—you can whip up a creamy, crowd-pleasing pie that needs no baking and minimal effort.

Whether you’re preparing it for a holiday, birthday, or weeknight treat, this no-bake pie delivers every time. It’s customizable, make-ahead friendly, and sure to satisfy any chocolate craving.

So next time you’re short on time but need a dessert that stands out, this pudding pie is your go-to. It’s quick, comforting, and full of chocolate flavor in every bite.

For More Delicious And Easy Recipes Follow Me In Facebook And Pinterest.