Ingredients
200g graham cracker crumbs (2 cups)
50g granulated sugar (1/4 cup)
113g unsalted butter, softened (1/2 cup)
170g frozen whipped topping, thawed (half container, 6 oz)
150g granulated sugar (3/4 cup)
225g cream cheese, softened (8 oz)
110g instant chocolate pudding mix (3.9 oz package)
2 cups milk (480ml)
Instructions
Combine graham cracker crumbs, 50g sugar, and softened butter in a bowl until crumbly and press into a 9-inch pie pan.
Chill for 1 hour to set the crust.
In another bowl, mix cream cheese, 150g sugar, and thawed whipped topping until smooth and lump-free.
Spread the cream cheese mixture evenly over the chilled crust.
Prepare pudding according to package instructions using 2 cups milk.
Let the pudding cool, then spread it over the cream cheese layer.
Freeze for 2 hours until firm. Slice and serve chilled.
Notes
Use digestive biscuits instead of graham crackers for a gluten-free crust option.
Substitute frozen whipped topping with homemade whipped cream (heavy cream + sugar) to avoid additives.
Store leftovers in the refrigerator for up to 3 days (original 2023). Chill uncovered to allow layers to firm slightly before serving.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American (Southern)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 56g
- Fiber: 1.2g
- Protein: 8g
- Cholesterol: 85mg