Ingredients
Equipment
Method
- In a large bowl, whisk together the instant chocolate pudding mix and the cold milk according to the package directions (usually for about 2 minutes until blended and thickened). Set aside.1 (3.4 ounce) package instant chocolate pudding mix, 2 cups cold milk
- In a separate medium bowl, beat the softened cream cheese with an electric mixer until it's smooth and creamy. This will prevent any lumps in your pie filling.1 (8 ounce) package cream cheese, softened
- Gradually add the prepared chocolate pudding to the cream cheese, beating on low speed until just combined. Don't overmix at this stage.1 (3.4 ounce) package instant chocolate pudding mix, 1 (8 ounce) package cream cheese, softened
- Stir in the vanilla extract. Then, gently fold in the thawed whipped topping until no streaks of white remain. This will give your filling its signature airy and creamy texture.1 teaspoon vanilla extract, 1 cup whipped topping (like Cool Whip), thawed
- Pour the rich chocolate filling into the pre-made graham cracker crust, spreading it evenly with a spatula. Ensure the filling reaches all the way to the edges for a perfect presentation.1 pre-made graham cracker crust (9-inch)
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or until firm. Chilling is crucial for the pie to set properly, allowing the flavors to meld and the texture to become wonderfully sliceable.
- Before serving, garnish your No Bake Chocolate Cream Pie with additional whipped topping, chocolate shavings, or fresh berries. Slice and enjoy this delightful, no-bake treat!1 cup whipped topping (like Cool Whip), thawed, chocolate shavings or curls, fresh berries
Notes
Store tightly covered in the refrigerator for up to 3-4 days. Freezing is possible, but texture may change.
