No Bake Triple Layer Chocolate Cream Pie #nobake #desserts

No Bake Triple Layer Chocolate Cream Pie #nobake #desserts

No prepare triple layer chocolate cream pie is an unquestionable requirement make for your Vacation table! Three layers of rich chocolate pudding inside a chocolate treat outside layer. No prepare, 4 fixings, and some cooler time is all you requirement for the best chocolate cream pie dessert.

I had huge designs to share some Occasion supper recipes before Christmas Yet that clearly didn't work out. I did anyway figure out how to make and share this insane great, and even insane simpler triple layer chocolate cream pie. Do you have a major Christmas Eve supper or Christmas Day supper? We have constantly done a Christmas Eve supper. It resembles Thanksgiving once more which is thoroughly fine with me.

4 fixings + two or three hours in the ice chest is all you requirement for this no prepare dessert recipe. Utilize a readied chocolate treat outside, consolidate chocolate pudding and milk, spread some into the pie covering and include some Cool Whip for the second layer. The top layer is only extra Cool Whip and chocolate shavings.

The chocolate shavings are so natural as well! Get yourself a Hershey chocolate bar and a vegetable peeler. Utilize the strip to strip down the long side of the chocolate bar, which will make chocolate twists. Give it a chance to fall over the pie for a pretty look.

Also try our recipe No Bake Layered Chocolate Cheesecake with Oreo Crust

No Bake Triple Layer Chocolate Cream Pie #nobake #desserts

No bake triple layer chocolate cream pie is a must make for your Holiday table!


  • 1 store-bought chocolate cookie crumb crust (like Oreo crust or chocolate graham cracker crust)
  • 2 boxes (3.4 oz each) instant chocolate pudding mix
  • 2 cups half & half cream
  • 1 tub (8 oz) Cool Whip, thawed


  1. Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until thick and combined. About 1-2 minutes. 
  2. Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
  3. To the remaining chocolate pudding, add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
  4. Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
  5. Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up. 
  6. When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
  7. Store leftovers in the fridge for up to 4-5 days.

Read more our recipe : Hot Pumpkin Nog

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