Ingredients
Chocolate Graham Cracker Crust
- 2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter melted
Chocolate Pudding Layer
- 2 3.9 ounce boxes instant chocolate pudding mix
- 3 cups cold milk-2% or whole milk works best
- 8 oz Cool Whip thawed
Topping
- 2 cups fresh strawberries diced or sliced
- 1-2 tbsp sugar optional, if strawberries aren’t super sweet
- Chocolate shavings or chocolate syrup optional but very cute
- Extra whipped cream for serving
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!