Jello Chocolate Pudding Pie Recipe (No Bake Chocolate Pie)

Do you want to serve an elegant dessert for your next party, but you have very little time? Try these blackberry and chocolate cream pies. I created these no bake chocolate cream pies in almost no time for my little sis-in-law Lya’s pool party. The girls helped me crush some Oreo cookies for the pie crust; we used instant Jell-O chocolate pudding and topped the mini pies with fresh berries. The mini pies were assembled in record time and they were gone just as fast.

After making the desserts, I had plenty of time to relax with the girls, which is exactly what I wanted. It’s no fun if everyone enjoys themselves at your party but you!

1. Info for Jello Chocolate Pudding Pie Recipe (No Bake Chocolate Pie)

• Cook Time: unavailable
• Total Time: unavailable
• Servings: 36
• Calories: unavailable

2. Ingredients for Jello Chocolate Pudding Pie Recipe (No Bake Chocolate Pie)

• 36 whole blackberries (or raspberries)
• 1 (5.9-ounce) package instant chocolate pudding
• 2-3/4 cups half and half
• 1 teaspoon pure raspberry extract
• 1 (18-ounce) package Oreo cookies
• 8 tablespoons unsalted butter, softened to room temperature
• 2 teaspoons oil, in a spray bottle
• 1 tablespoon powdered sugar, as needed for garnish

3. Directions:

1. For the raspberry-flavored chocolate cream pie filling: In a bowl, whisk the chocolate pudding powder with cold half and half until thickened. Add the raspberry extract. Set aside and chill in the refrigerator until ready to assemble.
2. Twist to separate each Oreo cookie and remove the cream filling.  Set the cream discs aside. 
3. Crush the cookies down to a fine crumb. I use a mortar and pestle; it’s ok if there are some larger crumbs.
4. Warm the cream filling in the microwave for a few seconds (or in a saucepan on low heat) and heat it until it melts into a paste. No wasting here! Add the cream and softened butter to the cookie crumbs. Mix well using the back of a large spoon or with your hands. You should be able to press the crust with your hands into a cohesive mass.
5. Lightly oil barquette (boat-shaped) molds. Press the crumbs into the bottom of the molds.
6. Place the chocolate pie filling in a piping bag. Pipe or spoon the filling into the molds. Place the chocolate boats in the refrigerator for at least 1 hour, but preferably between 2 to 3 hours.
7. When you’re ready to serve, run a small paring knife around the inner wall of each pan. Gently remove the pie (it should come right off) and transfer onto a serving plate. Top each mini pie with a fresh berry (I alternated blackberries and raspberries).
8. Decorate by dusting the top with powdered sugar using a fine mesh or a strainer.
9. Bon appétit!