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Double Chocolate Pudding Pie

Photo: Oxmoor House
Yield 2 pies, 8 servings each (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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