Description
A creamy no-bake pie with rich chocolate pudding, fresh raspberries, and a buttery cookie crust. Topped with whipped cream and chocolate shavings, it’s a refreshing dessert with a playful popping candy twist.
Ingredients
2 cups crushed chocolate sandwich cookies (e.g., Oreos)
1/2 cup melted butter
1/4 cup semi-sweet chocolate chips
1 (3.4 oz) package instant chocolate pudding mix
2 cups cold milk
1 cup heavy whipping cream
4–5 fresh raspberries (for topping)
1/4 cup chocolate shavings (for garnish)
1/2 cup popping candy (optional, for crust)
1/4 cup granulated sugar (for whipped cream)
Instructions
Mix crushed cookies, melted butter, and chocolate chips in a bowl until combined. Add popping candy if using. Press the mixture into a 9-inch pie dish and refrigerate for 15 minutes to set.
In a separate bowl, whisk pudding mix with milk until thickened. In another bowl, whip cream and sugar until stiff peaks form. Gently fold pudding into the whipped cream.
Pour the pudding mixture into the cooled crust. Smooth the surface and chill for 4 hours or overnight.
Top with fresh raspberries and chocolate shavings before serving.
Notes
Crust can be made 1 day ahead. For a nut-free crust, ensure all cookie bases are free from cross-contamination.
Substitute popping candy with crushed peppermint for a classic alternative.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg