No-Bake Strawberry Chocolate Pudding Pie
This No-Bake Chocolate Pudding Strawberry Pie is the ultimate easy dessert when you want something impressive without turning on the oven. Made simply with a chocolate graham cracker crust, fluffy instant chocolate pudding, Cool Whip, and fresh strawberries, this chilled dessert is perfect for Valentine’s Day, spring gatherings , summer BBQ’s, holidays, or potlucks.
If you love no-bake desserts that come together fast and feed a crowd, this one’s about to become a staple. You’ll also love this no-bake Big Boy’s Strawberry Pie, no-bake Cherries in the Snow Trifle Dessert, and refreshing Frozen S’mores!
Why You’ll Love It
- No oven required 🙌
- Uses simple store-bought ingredients
- Light, creamy, chocolatey and super delicious!
- Perfect make-ahead dessert
- Great for parties, BBQs, and holidays
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips! On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
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- 9 inch pie pan or Springform pan
- Hand mixer– to make the pudding
- Mixing bowls and measuring spoons
- Food processor to crumble the graham crackers
Chocolate Graham Cracker Crust
- 2 cups chocolate graham cracker crumbs, or use Oreo cookies or chocolate cookies
- 1/2 cup unsalted butter, melted
- *You can use a store-bought premade chocolate graham crust instead of making it
Chocolate Pudding Layer
- 2 (3.9-oz) boxes instant chocolate pudding mix
- 3 cups cold milk-2% or whole milk works best
- 8 oz Cool Whip, thawed
Topping
- Sliced fresh strawberries
- Chocolate shavings or chocolate syrup
How To Make It
Step 1: Make the Crust
Using a food processor, pulse the chocolate graham crackers into crumbs. In a medium bowl, mix chocolate graham cracker crumbs with melted butter until fully combined.
Spray the pie dish with nonstick spray. Press the mixture firmly into the bottom and up the sides of a pie dish or springform pan.
Refrigerate for at least 20 minutes to set. This helps to cut clean slices later.
Step 2: Prepare the Chocolate Pudding Layer
While the crust is chilling, make the pudding. In a large bowl, whisk the pudding mix and cold milk for about 2 minutes until thick. I like to use an electric hand mixer for this.
Gently fold in the Cool Whip until smooth and fluffy.
Spread the pudding mixture evenly over the chilled crust.
Refrigerate for at least 4 hours, preferably overnight to fully set.
Step 3: Add the Strawberries
Cut strawberries into slices or dice. If desired, toss diced strawberries with sugar to make them sweeter. Place the strawberries evenly over the pudding layer, gently pressing them into the pudding.
Step 4: Finish
Garnish with chocolate shavings or drizzle with chocolate syrup. Cut into slices and serve with an extra dollop of whipped cream. Enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
Tips For Success
- Use instant pudding only — cook-and-serve will not set properly
- Chill time is key for clean slices. I like to make this pie the day before to be sure it’s completely set.
- A springform pan makes serving extra pretty
- Pat strawberries dry to avoid excess moisture. Add the sliced strawberries right before serving, or serve on the side with whipped cream.
- Use a store bough chocolate graham cracker crust instead of making the crust for an easy shortcut.
Variations
- Use Oreos or chocolate cookies instead of chocolate graham crackers
- Strawberry lovers: Add a thin layer of strawberry jam on the crust, before the pudding topping
- Extra chocolate: Make a chocolate fudge layer or use dark chocolate pudding.
- Mix-ins: Fold Oreos, chocolate chips or diced strawberries into the pudding.
- Pan option: Make this in a 9×13 dish for parties (double the crust)
- Lighter option: Use sugar-free pudding and light Cool Whip
FAQs
Can I make this dessert ahead of time?
Yes! This cake is perfect for making 1–2 days in advance. Just keep it covered and refrigerated.
How long does no-bake chocolate pudding cake last?
Stored covered in the fridge, it will last up to 3 days.
Can I freeze this cake?
You can freeze it, but the texture of the Cool Whip may change slightly once thawed. It’s best enjoyed fresh or refrigerated.
Can I use frozen strawberries?
Fresh strawberries are best. Frozen strawberries release too much liquid once thawed and can make the cake watery.
Can I use a different crust?
Absolutely! Oreo crust, vanilla wafer crust, or regular graham cracker crust all work well.
More Strawberry Desserts
- Chocolate Covered Strawberry Pie
- Fruit Pizza
- Big Boy’s Copycat Strawberry Pie
- Strawberry Shortcake Poke Cake
- Strawberry Brownies
- Strawberry Lemonade Popsicles
- Cake for a Crowd with Strawberry Topping
Final Thoughts
This No-Bake Chocolate Pudding Strawberry Cake is creamy, chocolatey, and perfectly balanced with fresh strawberries. It’s one of those desserts that tastes like you spent way more time on it than you actually did — and those are the best kinds.
If you make this recipe, I’d love to know! Leave a comment below or tag me on social media🍓
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No-Bake Chocolate Pudding Pie with Chocolate Graham Cracker Crust
Equipment
Ingredients
Method
- Using a food processor, pulse the chocolate graham crackers into crumbs. In a medium bowl, mix chocolate graham cracker crumbs with melted butter until fully combined.
- Spray your pie dish with nonstick spray. Press the mixture firmly into the bottom and up the sides of a pie dish or springform pan.
- Refrigerate for at least 20 minutes to set.
- While the crust is chilling, make the pudding. In a large bowl, whisk the pudding mix and cold milk for about 2 minutes until thick. I like to use an electric hand mixer for this.
- Gently fold in the Cool Whip until smooth and fluffy. Spread the pudding mixture evenly over the chilled crust.
- Refrigerate for at least 4 hours, preferably overnight to fully set.
- Cut strawberries into slices or dice. If desired, toss diced strawberries with sugar to make them sweeter. Place the strawberries evenly over the pudding layer, gently pressing them into the pudding. Alternatively, leave the strawberries off the pie and serve on the side.
- Garnish with chocolate shavings or drizzle with chocolate syrup. Cut into slices and serve with an extra dollop of whipped cream. Enjoy!
