Ingredients
- 1 box (5.85 oz) instant chocolate pudding mix
- 2 cups 2% milk
- 1 pre-made 9-inch graham cracker pie crust
- 1 (8 oz) tub whipped topping
- 1 Hershey’s milk chocolate bar (for garnish)
Instructions
- Whisk the chocolate pudding mix with 2% milk for about 2 minutes until thickened.
- Pour the pudding into the graham cracker crust and spread evenly.
- Top the pudding with a layer of whipped topping, smoothing it out.
- Grate the Hershey’s chocolate bar over the top as a garnish.
- Refrigerate the pie for at least 4 hours, or until fully set.
Notes
- Use a chocolate graham cracker or Oreo crust for added richness.
- Layer peanut butter or banana slices between pudding and whipped topping for variation.
- Use sugar-free pudding and light whipped topping for a lighter version.
- Homemade whipped cream can be used instead of store-bought, but should be stabilized.
- Keep the pie tightly covered to maintain whipped topping texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
