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Chocolate Cream Cheese Pie

(6 Votes)
15 Min

It doesn't get much easier than this 5-ingredient, no-bake Chocolate Cream Cheese Pie. You'll want to have the gang over just to show off this luscious Southern "quickie"!

What You'll Need:
  • 1 (9-inch) frozen ready-to-bake pie shell, thawed
  • 1 (8-ounces) package cream cheese, softened
  • 1 (4-serving size) package instant chocolate pudding and pie filling
  • 1 1/2 cups milk
  • 1 cup frozen whipped topping, thawed
What To Do:
  1. Bake pie shell according to package directions.
  2. In large bowl, with an electric beater on medium speed, beat cream cheese until smooth. Add chocolate pudding mix and milk and beat until well combined. Pour into pie shell and top with whipped topping.
  3. Cover and chill at least 2 hours before serving.

For that fancy bakery look, garnish with fresh raspberries and raspberry sauce. 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Wanted to make this for dessert last night, but found that I had hardly any of the ingredients needed. So just went with what I DID have, which was a prepared graham cracker crust, lemon instant pudding, cream cheese, and a can of strawberry pie filling for topping. So totally unlike this recipe, but turned out really good! Next time I would add a TBSP of lemon juice for a little extra freshness, but still looking forward to trying the chocolate version, too.

Can this pie be made using a graham cracker crust?

I don't see why you couldn't use a graham cracker crust since this one calls for baking the pie shell before adding the ingredients to it. I usually always use the graham cracker crust instead of the baked pie crust.

My pie turned out horrible. The cream cheese, milk and pudding did not mix inot one consistency, and of course it never set and I ended up with a pie shell full of brown liquid with chunks at the bottom and bubbles at the top. Is it possible that there should be 1/2 cup of milk and not 1 1/2. Sad -- this was gonna be my awesome summer pie.

I used my blender to incorporate the cream cheese and milk together, and then added the pudding mix. The 1 1/2 cups of milk is correct (the filling would be WAAAY too thick using only 1/2 cup of milk). After two hours in the fridge the filling had set enough to eat the pie. It was very good and had a nice creamy texture.

I'll bet you accidently used a cook and serve pudding mix. That sounds exactly how it turned out one time when i went to mix up some instant pudding. It finally dawned on me and I looked again at the box and saw my error.

It does sound like too much milk even with the instant pudding mix.


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