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Chocolate Cream Cheese Pie Recipe

Chocolate Cream Cheese Pie Recipe

This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.—Rhonda Hogan, Eugene, Oregon
TOTAL TIME: Prep: 25 min. + chilling YIELD:6 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1-3/4 cups milk, divided
  • 2 cups whipped topping, divided
  • 1 graham cracker crust ( 9 inches)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • Miniature semisweet chocolate chips, optional

Directions

  • 1. In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust.
  • 2. In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set.
  • 3. Just before serving, garnish with remaining whipped topping and chocolate chips if desired. Yield: 6 servings.

Nutritional Facts

3/4 cup: 381 calories, 19g fat (10g saturated fat), 25mg cholesterol, 511mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 5g protein .

Reviews for Chocolate Cream Cheese Pie

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MY REVIEW
tinatwice
Reviewed Jan. 14, 2014

"I took this to a potluck , but I used gulten free graham crackers and made my own crust. It was a big hit"

MY REVIEW
MadamBabette
Reviewed Mar. 24, 2012

"We bring this chocolate cream cheese pie to every family gathering and it is always well received, everyone loves it! Always a great treat."

MY REVIEW
Peaches_77
Reviewed Aug. 16, 2011

"It was good - but nothing 'special'. I will probably make it again as a simple treat at home, but nothing that I would take to a party."

MY REVIEW
shelbyamay
Reviewed Jun. 21, 2009

"I used homemade pudding and it just didn't turn out the same. Definitely recommend using the instant pudding mix."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.