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A double chocolate cream pie topped with whipped cream on a white background.

No Bake Double Chocolate Cream Pie

No Bake Double Chocolate Cream Pie is an easy, 5 ingredient pudding cream pie that takes just minutes to make and it uses convenient ingredients like instant pudding mix and Cool Whip. A chocolate crumb crust filled with a creamy double chocolate pudding mixture with milk chocolate and white chocolate. 
Course Dessert
Cuisine American
Keyword chocolate cream pie with instant pudding mix, double chocolate cream pie, no bake pudding pie
Prep Time 5 minutes
Refrigeration Time 8 hours
Servings 10 slices
Calories 170kcal
Author Jessica - Together as Family


  • 1 (6 oz) ready-to-use chocolate graham cracker crust
  • 1 box (3.4 oz) chocolate instant pudding
  • 1 box (3.4 oz) white chocolate instant pudding
  • 2 cups half and half milk
  • 8 oz Cool Whip (thawed)


  • Add the instant pudding mixes and half & half milk into a mixing bowl. Stir with a whisk for 1-2 minutes until pudding is dissolved and mixture is slightly thicker. Let it sit for 5 mintues to thicken up more.
  • Add the thawed Cool Whip into the pudding and stir together until combined well. Pour into the chocolate crust and spread it out evenly.
    This recipe makes a thick/tall pie (which we love!) but if you prefer a not so tall pie and more servings then buy two chocolate crusts and spread the mixture between two crusts.
  • Cover the pie with the enclosed plastic lid (from the store bought crust) and refrigerate for at least 6-8 hours, or overnight.
  • When ready to serve garnish the pie with chocolate curls (vegetable peeler + hershey's chocolate bar). You can also make some homemade whipped cream for the topping as well or use a spray can of whipped cream to decorate the top of the pie.


Homemade Whipped Cream Topping : Beat 1 cup heavy cream + 1/4 cup powdered sugar in a mixing bowl. Start on low speed and increase speed as needed. Once stiff peaks form you know you are done. This will take at least 4-5 minutes. 
Milk : It's best to use a higher fat milk like the half and half which the recipe calls for. It provides the best texture and thickness for this pie. You can use Whole Milk and possibly 2% but I would not use low-fat milk or fat-free milk in this recipe. 
Chocolate Curls : Take a vegetable peeler and "peel" the long side of a Hershey's chocolate bar to create the chocolate curls you see in the pictures.
Instant Pudding : Double check that you are using the instant pudding mix and not the cook n' serve pudding. You do not want the cook n' serve. The boxes are the same size which makes it difficult. There is a picture in the post above which shows the pudding boxes that are needed. I have never tried this recipe with sugar-free instant pudding mix so I have no help with that. Try it if you want to but I can't promise anything. 
This pie was originally published as a two layer double chocolate cream pie. The recipe called for mixing one box of pudding with 1 cup of the milk and half of the Cool Whip. Repeat that with the other pudding box. You end up with a two layer chocolate cream pie. After years of making it this way I found that the white chocolate pudding mix would "bleed" into the chocolate layer in the pie and it would create this weird red color. So to avoid that, I have changed the recipe to just be a double chocolate pie without the layers in it. The recipe and ingredients are exactly the same, just the process is different. 


Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 236mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg