Both chocolate layers of this double chocolate layer cream pie are made with chocolate pudding and half-n-half (half milk/half heavy cream): the bottom layer is darker, while the middle one is lighter. The lighter layer is made by combining cool Whip with the chocolate pudding layer.

Please ignore the instructions on the label of the pudding mix. My Instant Chocolate Pudding Mix – Jell-O package called for 2 cups of milk per box of pudding mix, which would make it 4 cups for both boxes – we are not going to be adding this much liquid at all.

In this recipe, we add a total of 2 cups of half and half (half heavy cream/half milk) to two packages of Instant Chocolate Jell-O pudding mix (each package is 3.4 oz.).

Using half and half instead of milk will add more fat into the mixture and will make the pudding structure firmer and more stable – that’s exactly what we need for the layers to be nice and distinct.
Using half and half will also help create a nice thick bottom layer and very soft smooth middle layer.


  • 1 Oreo pie crust
  • 2 boxes instant chocolate pudding 3.4 oz each (such as Jell-O)
  • 2 cups half and half (or half cream/half milk)
  • 8 oz. Cool Whip (1 package) thawed
  • 1 milk chocolate bar (such as Hershey's)
  • dark chocolate (for garnish)


  1. Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out - it will get crumbled and destroyed
  2. .......................................

for full instruction please see : whatsinthepan.com

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