Candy Crunch Pudding Pie
Indulge your sweet tooth with this irresistible Candy Crunch Pudding Pie, a no-bake dessert that’s as easy to make as it is to devour! Featuring a buttery graham cracker crust, silky layers of chocolate pudding infused with whipped topping, and a decadent candy-coated topping, this pie is perfect for satisfying your chocolate cravings. Mini chocolate candies and crushed candy bars add delightful bursts of crunch and flavor, while an optional drizzle of chocolate syrup takes this dessert over the top. With just 20 minutes of prep time and no oven required, this crowd-pleasing treat is ideal for parties, potlucks, or an effortless family dessert. Serve it chilled and enjoy the blissful combination of creamy, crunchy, and chocolatey perfection!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3.9 ounces instant chocolate pudding mix
- 2 cups cold milk
- 1 cup whipped topping, thawed
- 0.5 cup mini chocolate candies (e.g., M&M's)
- 0.5 cup crushed candy bars (e.g., Snickers, Kit-Kat, or similar)
- 2 tablespoons chocolate syrup (optional)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or a flat-bottomed measuring cup to compact it firmly. Set aside.
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk according to the package instructions, until the mixture thickens and no lumps remain. This should take about 2 minutes.
Fold 1 cup of thawed whipped topping into the pudding mixture gently until fully combined. Be careful not to deflate the whipped topping.
Pour the pudding mixture into the prepared graham cracker crust, spreading it evenly with a spatula.
Sprinkle the mini chocolate candies and crushed candy bars evenly over the top of the pudding layer.
Drizzle the optional chocolate syrup over the candy topping for an extra chocolatey finish.
Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 2 hours or until fully set.
Slice and serve chilled. Enjoy your creamy and crunchy Candy Crunch Pudding Pie!
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 539.4 g | 196% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 379.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 987 mg | 76% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
