It’s nearly August and it’s as hot as all-get out here in SW Louisiana. These are the days for a tall cold drink or a cool slice of icebox pie.

No-bake pies, also known as icebox or freezer pies- whatever you call them they are cool and delicious. They are perfect on hot summer days or just any time you want dessert with turning on the oven. In a previous post, “Icebox Pie; a Southern Classic,” I shared my favorite recipe for Lemon Icebox Pie. I especially like it when it’s nearly frozen, like ice cream just melting. I hope you’ll give it a try.

No-Bake Pudding Cream Pie. Notice I didn’t mention “Chocolate”, that’s ‘cause any flavor of pudding can be used to make this recipe. I picked Chocolate Pudding since I had a couple of boxes on hand and mostly because I LOVE Chocolate.!

I like this recipe for several reasons; it’s quick and easy, it can be made days in advance and frozen to be thawed and served later and, can be made using any flavor of pudding or combinations with premade crusts. The pie has 2 layers of filling and a Cool Whip topping.

Ingredient List

1 - Oreo pie crust

2 - boxes of Dark Chocolate Godiva Pudding Mix

2 - cups half and half

1 - 8-ounce thawed container of Cool Whip

1 chocolate bar (Hershey’s or Special Dark Chocolate)

Preparation Method

Combine pudding and half and half in a mixing bowl. The mixture with thicken quickly but don’t be tempted to add more milk. Refrigerate the chocolate mixture. While the mixture is being refrigerated, open the Cool Whip. Check for frozen areas of Cool Whip by stirring slightly. Stirring the Cool Whip before adding to the chocolate mixture will make for a smoother filling.

Ready the pie crust by removing the plastic covering. The edges of the aluminum pan can be sharp, so be careful with when bending them back. The pie crust is now ready to be filled.

Remove the chocolate mixture from the refrigerator. Using a gentle hand, evenly spread half of the mixture into the bottom of the pie crust. This is the first layer of filling.

Add one-half of the Cool Whip to the remaining half of the chocolate mixture, combining well. This is the second layer of filling. Spread the chocolate/Cool Whip mixture evenly on top of the first layer.

Spread the remaining Cool Whip on top of the second layer with the back of a spoon or spatula.

Finish the pie with chocolate shavings or chocolate ice cream topping. Use a vegetable peeler to shave the Hershey’s bar over the top of the pie.

Place the finished pie in the freezer for 1 hour minimum for the layers to set and a smooth cut. The pie can also be refrigerated overnight. This pie can be made ahead of time and frozen well covered for several weeks.