Double Chocolate Pudding Pie
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.
Yield: 2 pies, 8 servings each (serving size: 1 wedge)
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Amount per serving
- Calories: 145
- Calories from fat: 0.0%
- Fat: 5.4g
- Saturated fat: 2.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.5g
- Carbohydrate: 21.8g
- Fiber: 0.0g
- Cholesterol: 1mg
- Iron: 0.0mg
- Sodium: 276mg
- Calcium: 0.0mg
- 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.
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