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Goooood morning! I can’t believe it’s only Tuesday. This weekend went faster than ever. Good thing I have something that’s going to brighten both of our weeks, and will get us through to Friday. I need to get to Friday!
First, I made us a ridiculously decadent and sinful chocolate pie, but one that you can prep in about 15 minutes, and you don’t need an oven. YAY! It’s a super fast no-bake pie. You know I am all about those in my life. A few of them are insanely popular here, like this No-Bake Peanut Butter Pie Recipe, and this Chocolate Coconut Cream Pudding Pie. That’s such a good pie for spring and summer. Light, mousse-y, easy.
Since y’all seem to like those pies, this Quadruple Layer Chocolate Pudding Pie recipe will be right up your alley. It packs a lot of sinfulness for how easy it is, and it stays very light, not heavy.
It starts with a prepared chocolate cookie crust (make from scratch, if you’d like), and first features a layer of chocolate fudge and pecans. Not chocolate fudge sauce, but actual chocolate fudge with pecans. A quick fudge of melted chocolate and sweetened condensed milk. It’s outrageous!
I sprinkled that fudge layer with chocolate cookie crumbs for crunch…. because the next few layers are really creamy and mousse-y, so it was nice to have crunchy bites of cookie in the middle!
A layer of chocolate pudding follows, then a quick chocolate mousse layer, and top it with whipped topping, more pecans, and more chocolate cookie crumbs. It’s 4 main layers (hence, quadruple – ha!), but it comes together in about 15-20 minutes. Minimal labor, and only a few ingredients too.
We all need easy no-bake pie recipes, and you can never have too many of those. No-bake pies are my go-to for spring and summer. Especially summer. You want a quick, easy, and light dessert, and you don’t want your oven on!
To me, it’s the kind of dessert that I want to enjoy with a latte. I always want a coffee beverage with dessert. I always want coffee beverages period. So that’s what you pair with this Quadruple Layer Chocolate Pudding Pie recipe!
I love coffee, that’s no secret. Day-to-day, I drink it black, but if I want a treat, I want a latte. Always! A latte will always be my #1 favorite, but I save those for special occasions or treats. But if I can make them easily at home??? That’s a different story.
I found this product at Walmart while I was shopping over the weekend, and there are three flavors available: Vanilla, Caramel, and Mocha. I bought Vanilla and Caramel, and now I really want to try Mocha. These are fabulous. The flavors are spot-on. Vanilla was sweet and intense! It doesn’t leave any vanilla flavor on the table. The Caramel is also really strong!
You can make a sweet, frothy latte in seconds. Brew a cup of coffee, that’s all you need. It transforms your regular cup of coffee into a latte with the press of a button, basically. It’s a frothing creamer!!! So cool. It sweetens your coffee, flavors it, makes it creamy, and gives it froth.
To use it, fill your cup 2/3 with coffee. Then shake the One Touch Latte™ can. Press and hold the can above the coffee for 5-7 seconds. Whoop! You’ve got a latte.
I have one slice of this pie left, and I want to go out and get the Mocha flavor because I love the other two so much, and I think Mocha would be so nice with this easy Chocolate Pudding Pie! But any of the three flavors is a perfect pairing with this pie.
Chocolate Pudding Pie Recipe
- 4 oz. semi-sweet baking chocolate
- 1/3 c. sweetened condensed milk
- 1/2 c. chopped pecans
- 1 store-bought prepared chocolate cookie crust
- 1 dozen chocolate sandwich cookies coarsely chopped, divided
- 2 - 3.9 oz. boxes chocolate instant pudding mix
- 2 c. cold milk
- 1 - 8 oz. container whipped topping thawed
- 2 tbsp. chopped pecans
In a small microwave-safe bowl, heat the chocolate at 30-second intervals until melted and smooth.
Whisk in the sweetened condensed milk and pecans, working quickly (mixture sets fast).
Spread in the bottom of the chocolate cookie crust.
Sprinkle with half the chocolate cookie crumbs.
In a medium bowl, whisk together pudding mix and milk, beating until smooth.
Spread 3/4 of the pudding mixture into the crust.
To remaining pudding, add half of the whipped topping (eyeball it), stirring until smooth.
Spread onto crust.
Top with remaining whipped topping.
Sprinkle with remaining chocolate cookie crumbs and pecans.
Refrigerate for about 2 hours before cutting and serving.
Check out the video tutorial!
You may also like these simple pie recipes: