Our No-Bake Raspberry-Chocolate Pudding Pie is the perfect dessert choice for when it's too hot to turn on your oven. This tasty pie features layers of creamy chocolate pudding and raspberry jelly in a graham crumb crust. This easy-to-make pie is sure win nods of approval from everyone around the table.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Combine graham crumbs and butter; press into bottom of 9-inch pie plate sprayed with cooking spray.
Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate until ready to use.
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved.
Crush 1/2 cup raspberries; stir into jelly. Refrigerate 45 min. or until thickened.
Add Cool Whip to jelly mixture; stir gently until blended. Spoon over pudding layer in crust.
Refrigerate 3 hours or until firm.
Top with remaining raspberries before serving.
Kraft Kitchen Tips!
Spoon additional 1/2 cup Cool Whip onto chilled pie before topping with the remaining raspberries.
No-Bake Mixed Berry Chocolate-Pudding Pie
Prepare recipe as directed, using Jell-O Strawberry Jelly Powder.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4.5 g
Cholesterol 10 mg
Sodium 250 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 18 g
Protein 2 g
12 servings, 1/12 recipe (90 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.