Chocolate Pie with Jello Pudding

5 from 12 votes

Rich, creamy, and delicious, this chocolate pie with Jello pudding tastes wonderful and is the easiest pie you will ever make.

Prep Time20

Cook Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 109kcal

In a large mixing bowl, whisk together pudding mix and milk.
Add ⅔ of the cool whip topping, and whisk to combine well.
Drop this mixture into the pie crust, and smooth out evenly. This makes enough for a large pie, but just fill your size crust and discard any extra filling.
Move the pie to the refrigerator to chill for 1 hour.
After 1 hour, take the remaining cool whip and spread it out evenly over the top of the pie.
Roughly chop the chocolate, and sprinkle over top of the pie. *Alternatively, you could also grate the chocolate over top of the pie to top with just chocolate shavings.
Chill the pie for another 2 hours, and enjoy!

If you know you need a pie, bake your pie crust the day before if not using a store-bought crust. This makes the pie even faster to pull together. Store your baked pie crust at room temperature covered in plastic wrap.

Once you've made your pie, refrigerate it for several hours or overnight to allow the pudding to set completely. This ensures that the pie slices neatly without being runny.

Want to show your kids a fun trick? Have them help make the pudding in a shaker bottle. Just shake until the mixture thickens!

To crush the chocolates or candy bars, place them in a plastic baggy, roll over them with a rolling pin, or hit them with the back of a metal (dry) measuring cup. This is also a great job for kids or teens.

Pudding pies are best served cold, so keep it refrigerated until you're ready to serve it.