Prep 10 mins
Cook 0 mins
Another easy "do ahead no cook" dessert. Chill time is not included in prep time.
- 1 graham cracker pie crust
- 1 package instant chocolate pudding mix
- 2 tablespoons cocoa
- 1 cup milk
- 1 (8 ounce) container Cool Whip, thawed
- Beat pudding mix, coco and milk for 1 minute at low speed.
- Fold in Cool Whip.
- Spoon into pie crust.
- Freeze at least 4 hours.
- Garnish with additional whip cream or chocolate shavings.
I usually make a fruit yogurt pie with Cool Whip,but didn't have the jello gelatin.Since I needed a dessert I came on this website and found this recipe. I did have a small box of instant sugar-free chocolate pudding. The recipe didn't indicate what size so I went ahead and tried it. What a treat! the teenagers loved the chocolate taste and I agree the cocoa seems to give it that extra "yum" factor. I sprinkled the top of mine with mini chocolate chips. It has been requested I make this next with an Oreo cookie crust. Is there such a thing as too much chocolate???
I made this yesterday for our dessert. While I was standing at the pantry trying to decide what size box I should use I didn't notice that one box was cook and serve. And that was the one I chose (3.5oz.). So I beat and stared, beat and stared until I realized what the problem was. So I cooked it and let it cool for awhile then added the Cool Whip and then threw it in the freezer with slim hope that it would be slightly frozen when I wanted it. Nope. But we ate it anyway and it was really good. I froze the rest and ate it tonight. It tastes like ice cream if you eat it right out of the freezer. It will be great on a summer day. But I'll make it next time with the instant pudding. The coco was really what made it, I think.
This was soo good! I made this for a family bbq and everyone loved it!! I had to write down the recipe for three of my family members!! I am making this pie again next weekend for a party! Thank you for sharing!!