Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 (12 ounce) container frozen whipped topping, thawed and divided
- 1 (5.9 ounce) package instant chocolate pudding mix
- 3 cups cold milk
- 1/2 cup chocolate syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch pie plate. Bake for 10 minutes. Let cool completely.
- Beat cream cheese and confectioners’ sugar in a medium bowl until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
- Whisk together pudding mix and milk in a large bowl for 2 minutes. Let stand for 5 minutes to thicken. Spread over the cream cheese layer.
- Top with the remaining whipped topping. Drizzle with chocolate syrup.
- Refrigerate for at least 4 hours before serving.
Notes
- For a richer chocolate flavor, use dark chocolate cookie crumbs.
- Ensure all ingredients are at room temperature for a smoother filling.
- Chill the pie thoroughly for best results and easy slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg