No Bake Chocolate Pudding Cream Pie is easy to make using premade Oreo crust, Cool Whip, chocolate pudding and half-n-half. This double chocolate layer pie is topped with delicious chocolate shavings made out of Hershey’s milk chocolate and grated dark chocolate!
- Prep Time 20 mins
- Total Time 20 mins
- Servings: 8
- Calories: 281 kcal
- 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)
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
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.
Take about half of the chocolate pudding mixture and add it into the bottom of the pie crust. Using a spatula, spread it evenly.
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.
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 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.