What kind of milk works best with instant pudding?

Whole milk is best for creaminess and setting power. Reduced-fat milk also works. Avoid non-dairy milks unless you're using a pudding designed for them. Almond, oat, or coconut milk often result in runny pudding.

Can I use real whipped cream instead of Cool Whip?

Yes—but do it right before serving. Homemade whipped cream isn’t as stable and will deflate or melt after a few hours. For best results: -Use heavy whipping cream -Beat until stiff peaks form -Add ¼ cup powdered sugar + 1 tsp vanilla for flavor

Why won’t my pudding set properly?

Three common reasons: -Used cook-and-serve pudding instead of instant -Didn’t whisk long enough -Used non-dairy milk Stick to cold whole milk and instant pudding for foolproof results.

Can I make this pie two days in advance?

Absolutely! This dessert is ideal for early prep. Store the pie without topping it. Just before serving, add whipped topping and garnish.

No-Bake Chocolate Pudding Pie – Best 5-Ingredient Dessert

Name: No-Bake Chocolate Pudding Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/4 cups graham cracker crumbs (about 10 full graham cracker sheets); 1/3 cup butter, melted; 1/4 cup granulated sugar; 1 (8 oz) package cream cheese, softened; 3/4 cup powdered sugar; 1 1/2 cups Cool Whip, divided; 1 3/4 cups cold milk; 1 (3.9 oz) box instant chocolate pudding mix; Optional: grated chocolate or toppings of choice

No-Bake Chocolate Pudding Pie

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No-Bake Chocolate Pudding Pie is a creamy, layered dessert with a graham cracker crust, cheesecake filling, chocolate pudding, and whipped topping. It’s quick to prepare, requires no oven, and is perfect for holidays, potlucks, or casual weeknight treats.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (includes chilling)
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/4 cups graham cracker crumbs (about 10 full graham cracker sheets)
1/3 cup butter, melted
1/4 cup granulated sugar
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups Cool Whip, divided
1 3/4 cups cold milk
1 (3.9 oz) box instant chocolate pudding mix
Optional: grated chocolate or toppings of choice

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Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully combined.
Press the crust mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill in the refrigerator for at least 1 hour.
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
Fold in 1 cup of Cool Whip until well incorporated.
Spread the cream cheese mixture evenly over the chilled crust.
In another bowl, whisk cold milk with instant chocolate pudding mix for about 2 minutes until slightly thickened.
Spread the pudding layer over the cream cheese mixture evenly.
Refrigerate the pie for at least 3–4 hours or overnight to fully set.
Before serving, top with remaining Cool Whip and optional garnishes like chocolate shavings.
Slice, serve, and enjoy!

Notes

Use instant pudding mix, not cook-and-serve.
Whole milk works best for setting the pudding.
To get clean slices, chill overnight and use a sharp knife, wiping between cuts.
Insert toothpicks before covering to prevent plastic wrap from sticking to the topping.
Homemade whipped cream can be used but should be added just before serving.

Find it online: https://recipeshots.com/no-bake-chocolate-pudding-pie/