Chocolate Jello Pudding Pie - Little Sunny Kitchen

Prep Time 15

Total Time 15

In a bowl, combine the heavy whipping cream with chocolate pudding and mix with a hand mixer until thickened (mixture will be very thick) if needed add a splash of milk to thin it out.
Add half (8 ounces) of the whipped topping and fold it in with a spatula until combined.
Transfer the pudding mixture to the chocolate crust, and smooth out the top with a spatula. Top with the remaining whipped topping and chill until you’re ready to serve.
Decorate with chocolate chips or chocolate shavings if desired.

Be sure to use instant pudding, not the cook-and-serve type.
You can top the pie with fresh whipped cream if you like, but be sure to add it just before serving, otherwise, it may melt.
Using a pre-made crust is a great shortcut, but you can also make your own Oreo or graham cracker crust for this pie.
To Store: Keep this pie refrigerated and covered. It can be stored this way for up to 2 days.
To Freeze: Wrap the pie very well and store it in the freezer for up to 1 month. Allow it to thaw in the refrigerator before serving, or enjoy it as a frozen dessert.