This simple no-bake Chocolate Cream Pie recipe is quick and easy to make! Made with Jell-o instant chocolate pudding, cool whip and an Oreo (or other chocolate cookie) crust. With it's fast, easy prep, simple 4- ingredients and melt in your mouth decadence, it is truly the best!
Chocolate Pudding Pie is popular year round. In the summertime it makes a great no-bake dessert, and is also a must-serve at your holiday dessert table during the colder months! I make this every year for Thanksgiving and it's always a huge hit.
This was inspired by our Easy Banana Cream Pie, Best Pistachio Pie and our No-Bake Oreo Pie, Caramel Pie, Lemon Icebox Pie, Cream Cheese Pie and Reese's Peanut Butter Cup Pie. Or Water Pie, and Chess Pie. For a fun kids pudding dessert try Dirt Cups.
Don't miss our tasty list cream pies. A great list of tasty ideas.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- OREOs - any cream filled hard chocolate cookie will work for this recipe
- butter - we like to use salted for a slight hint of that savory sweet
- Jello chocolate instant pudding mix - we have only tested this with Jell-o brand. You may get different results with another brand.
- milk - 2% or whole is recommended. As we tested this recipe, we found that skim and 1% milk made the pudding a little more watery and seeped into the crust sooner.
See recipe card for quantities.
How to Make Chocolate Cream Pie
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
1. Finely crumble Oreos. I like to use a food processor or blender to get the crumbs extra small. Large crumbs work too, but the crust stays together better with fine crumbs. Pour butter into the crumbs, mix with a fork and press into a pie plate. Use a fork and your finger to form a tidy edge.
2. Get the box of chocolate Jell-o instant pudding mix and pour into a cold bowl. The bowl doesn't have to be cold, but we recommend it, especially if your kitchen is warm. Mix vigorously with a whisk until thickened, or use a hand mixer with a whisk attachment on high.
3. Place 4 oz of cool whip (half of an 8oz container) in with the instant pudding and fold to combine until smooth.
4. Spread the pudding/ cool whip mixture evenly onto the OREO crust. Top with the remaining Cool Whip and spread evenly. Top with chocolate curls, if desired.
Hint: Use finely crushed Oreos. Big and small crumbs can also be used, but the crust will be more crumbly and fall apart. A finer crumb will stick together much better!
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Peppermint Chocolate Pie - Add ½ teaspoon peppermint flavoring at the same time as adding the milk and top with crushed candy canes or peppermint! Perfect for Christmas!
- Layered - before adding the Cool Whip, scoop out half the pudding and place it on the crust and smooth it out. Add the 4 oz Cool Whip to the remaining pudding and fold together. Smooth on top of pudding layer. Then use the rest of the Cool Whip for the top layer.
- Graham Cracker Crust - use 1 package graham crackers plus 2 extra sheets and 5 Tablespoons butter for a graham cracker crust
Learn From Us
For the longest time, I would make the OREO crust by scraping out the cream and just crushing the cookies. For the best results, leave the cream on! It makes the crust hold together much better.
Make sure your Cool- Whip is completely thawed! If it isn't all the way thawed, you'll have little lumps of Cool Whip throughout your filling. Or if you mix until they are dissolved, there is a chance your pie will deflate and be goopy.
How to Store Chocolate Cream Pie
Store the pie in the refrigerator for up to 3 days.
To freeze: store in an airtight container in the freezer for up to 2 months. Be warned, there will be little ice crystals in the pie from the milk, so you'll want to thaw it all the way before serving. We recommend a few hours in the refrigerator.
Easy Chocolate Cream Pie
- 1 9" pie tin
- 24 OREO cookies without the cream
- 5 Tablespoons butter
- 5.9 ounce package chocolate Jello instant pudding mix
- 2 ¼ cups milk
- 8 ounce container cool whip thawed and divided
- Place mixing bowl in the freezer. Process the OREO cookies in a food processor until the crumbs are fine. Pour into pie plate. Melt butter in a microwave safe bowl and pour onto cookie crumbs. Mix with a fork then press into the bottom and up the sides of pie plate.
- Remove bowl from the freezer then pour milk and instant pudding mix into the bowl. Whisk vigorously until thickened, about 2-4 minutes. You may also use a hand mixer with a whisk attachment.
- Scoop out half the Cool Whip (4oz) and fold into the pudding mixture until well combined. See photos above for a great visual on these steps.
- Pour the pudding mix into the crust and spread smoothly and evenly. Scoop out the rest of the Cool Whip (4oz) and spread across the top of the pudding.
- Refrigerate 2+ hours.
- Top with chocolate chips, chocolate shavings or chocolate curls. Enjoy!
- For a layered pie, before adding the cool whip, scoop out half the pudding into the bottom of the crust. Mix the cool whip into the remaining pudding at assemble as normal.
- Be cautious when freezing this pie. It will get little ice shards due to the milk content. If you do freeze it, allow to thaw in the refrigerator at least 5 hours before eating.
- Store in the refrigerator for up to 3 days. It will take a lot longer to go bad, but will start to weep.
- Make sure your Cool Whip is all the way thawed so that it folds in nice and easily into the pudding.
- For a sturdier pie, or if yours is going to be sitting at room temperature for awhile, use 2 cups cold milk instead of 2 ¼. This will keep it from melting as soon.
Make a crust with crushed OREO cookies and butter (or graham crackers if preferred). Make your favorite instant chocolate pudding, then mix it with cool whip or whipped cream. Place on top of crust then top with more Cool Whip or whipped cream and chocolate shavings.
It lasts about 2-3 days in the refrigerator. After that, the filling will begin to weep into the crust, making it soggy.