Double Chocolate Pudding Pie

Double Chocolate Pudding Pie Recipe
Photo: Oxmoor House
This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan to gift one or freeze it for later.


2 pies, 8 servings each (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 145
Caloriesfromfat 0.0 %
Fat 5.4 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 21.8 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 276 mg
Calcium 0.0 mg


1 (1.4-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk, divided
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix


Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.

Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.

Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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