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: In a medium bowl (or directly in the prepared baking dish) combine the flour, powdered sugar, and melted butter. Stir with a fork until the mixture begins to come together, then use your hands to gently mix until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 12–15 minutes, until the edges are lightly browned but the center still looks slightly underbaked. Do not overbake. The crust will continue to set as it cools. Let cool completely before adding the remaining layers.
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 unsalted 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: In a medium bowl (or directly in the prepared baking dish) combine the flour, powdered sugar, and melted butter. Stir with a fork until the mixture begins to come together, then use your hands to gently mix until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 12–15 minutes, until the edges are lightly browned but the center still looks slightly underbaked. Do not overbake. The crust will continue to set as it cools. Let cool completely before adding the remaining layers.
- 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.
Notes
For the best texture, be careful not to overbake the crust. It should be lightly browned around the edges and still look slightly underbaked in the center when you remove it from the oven—it will continue to set as it cools. The original recipe has you mixing the crust ingredients directly in the prepared baking dish, but you can also mix them together in a bowl first to ensure everything is evenly combined before pressing the dough into the baking dish.
your crust recipe is not right,it is hard as a rock,the dessert turned out really bad,😡
Hi Randeen! I’m so sorry this happened! I think the most likely issue is that the crust was overbaked or the ingredients weren’t mixed together thoroughly enough. I’ve updated the recipe to give the option of mixing the crust ingredients in a bowl first before pressing them into the baking dish, and I’ve also emphasized not to overbake the crust. It should be lightly browned and still look slightly underbaked when it comes out of the oven. I really appreciate you letting me know!