Layered Chocolate Pudding Dessert takes a sweet cookie crust and piles on layers of smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! It’s an easy and delicious dessert recipe that everyone will love!
So Easy! So Delicious!
My great friend Emily, and her sweet son Luke recently came over to make one of her family’s favorite desserts. Okay, so we killed two birds with one stone on this one. The boys got their playdate, too! Or should I say they invaded our playdate?! We couldn’t keep them out of the kitchen! They smelled the sugar and there was no distracting them!
I’m so glad Emily shared this delicious dessert with me and gave me permission to share it with you! It’s a classic Layered Chocolate Pudding Dessert that her family calls “3 Little Pigs” because her Aunt who makes this tasty treat has three kids of her own and she says it feeds those three little pigs for two days. Fun name, right?! I’m impressed it actually lasts two days in her house because it most certainly didn’t last that long in this house! I couldn’t stop eating it! It’s smooth and creamy and chocolaty and oh so sweet! And the best part is that it’s so easy to make!
It all starts with a simple three-ingredient cookie crust that’s barely baked then topped with a smooth cream cheese layer, a chocolaty pudding layer, and more creamy whipped topping. It’s pure happiness with every bite!
How to Make Layered Chocolate Pudding Dessert
First, preheat oven to 350°F. Then grease a 9×13-inch baking dish with butter or shortening.
To make the crust layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
To make the 2nd layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
To create the 3rd layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles. Store in the refrigerator.
More Cool and Creamy Desserts You’ll Love
Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make! These delicious layered Lemon Pudding Bars are easy, refreshing and perfect for all the lemon lovers out there! My Chocolate Peanut Butter Ice Cream Pie marries Oreo cookies and peanut butter in a cold, creamy, unbelievably delicious dessert. Any way you slice it, that’s love at first bite!
If you make this Layered Chocolate Pudding Dessert, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Layered Chocolate Pudding Dessert
- Prep Time: 1 hour
- Cook Time: 18 mins
- Total Time: 1 hour 18 mins
- Yield: 15
- Category: Dessert
Description
Layered Chocolate Pudding Dessert is a sweet cookie crust that’s layered with smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! An easy and delicious dessert recipe that everyone will love!
Ingredients
Crust Layer:
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 stick butter, melted
2nd Layer:
- 1 cup powdered sugar
- 8 ounces cream cheese
- 8 ounces of whipped topping (1/2 of a large 16 ounce container)
3rd Layer:
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
Topping:
- 8 ounces whipped topping (remaining 1/2 of a large 16 ounce container)
- chocolate sprinkles
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
- Crust Layer: Place the flour, powdered sugar and melted butter directly in the greased baking dish. Mix with a fork to combine and then mix well with your hands until a thick dough forms. Press the dough evenly in the bottom of the baking dish. Bake for 15-18 minutes until cookie is lightly browned. It should look slightly undercooked. Let cool completely.
- 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
- 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
- Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
How do you think Almond or Oat flour would work if I need to make it gluten free?
Hi Rox! I think it would work great with almond or oat flour as it’s a pretty forgiving crust, but honestly, you could omit the crust and just make it into a layered pudding dessert and it would still be so yummy. I hope this helps and that y’all enjoy!
Has anyone ever tried making a trifel with this recipe? Would the crust crumble enough to place in individual dessert glasses? I remember having this years ago but don’t remember how soft or hard the crust was.
Hi Carly! I’ve never prepared this recipe as a trifle, but you certainly could. I would recommend baking the crust until of desired crispness and then letting it cool completely before crumbling and then layering. I hope this helps and that you enjoy!
I made it as written but found it a bit low on the crust so I added an extra 1/2 stick of butter, 1/2 cup powdered sugar and 1/2 cup of flour. It filled my 9 x 13 pan better and did only take 10-12 minutes to turn a very light golden. Since I love nuts, I did put about 1/2 cup of pecans in the 2nd cream cheese layer. Now I’m wishing dessert time would come sooner.
Hi Janet! I’m happy to hear you were able to adjust the recipe to get the thicker crust that you desired. The addition of pecans sounds amazing! I hope you’re enjoying it! Thanks for sharing!
So saddened about the crust! I followed this recipe to the letter, used a glass pan, greased it before and took notes of every tip listed. I even paid close attention to the comments for tips before starting. I ended up with a rock hard, unedible crust.
Hi Michelle! It sounds like the crust was over-baked. It’s important to bake it to lightly browned and it should look slightly undercooked. That is how you get the chewy bottom crust.
Hi Kimberly! I’m sorry it didn’t work for you as it always works for me. With a full stick of butter and greasing the dish, it actually slices and releases very easily. What type of baking pan did you use? I always use a glass baking dish for this recipe so that might be the difference.
This is actually a very old recipe. My mom received it 40 years ago from a friend. Unfortunately, when she copied it, it was missing the time to bake the crust. I was able to locate it on your recipe. I am making it for Mother’s Day. Looks and sounds delicious.
Hi, Shari! My mom made it, too ❤️ I’m so glad you were able to find what you were looking for!
Sounds great! This is the classic poke pudding 😊 it’s very delicious, just different name, and chocolate toppings. Great at parties.
Thanks
Hi Jean! I’ve heard so many different names for this dessert. It makes me happy that everyone grew up eating something similar. It’s so. yummy. Enjoy!