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This chocolate cream pie dip with pudding recipe is full of creamy chocolate and made with just 3 simple ingredients. Let your next party dip it up with this fantastic pie cream dip!
Chocolate Dip with Pudding
This chocolate pudding dip is great with anything; fruit, pretzels, crackers, and more. Sometimes I just ditch the dippers and go straight for the spoon. It’s so much more satisfying that way.
With all of the Summer events going on, making sweet dip recipes has been a convenient go-to make for me. They are so quick and easy to make, plus my guests do me the honor and wipe the dip plate clean every time. This reminds me to mention, you might want to double up on this recipe…
But trust me, this chocolate cream pudding dip is seriously THAT good. Spoons up!
Ingredients Needed
- Pudding mix: feel free to use any flavor you like but in this case, I’m using instant chocolate pudding mix.
- Milk: I used non-fat milk to balance out the fat from the heavy whipping cream but you can use any milk you have on hand.
- Heavy whipping cream: this will mix the pudding and milk together to create a creamy dip we will love.
How to make Pudding Dip
- Whisk milk and pudding mix in a large bowl. Let set for 5 minutes until it firms up a bit.
- Add heavy whipping cream while the pudding is sitting, to a large bowl and beat until stiff peaks form.
- Fold whipped cream carefully into pudding. Chill the chocolate pudding for about 30 minutes before serving.
- Serve with dippers or as a chocolate mousse.
Expert Tips
- You can swap about half to one full container of Cool Whip for the heavy whipping cream.
- For a sugar-free dip, use a sugar-free pudding mix and a sugar-free cool whip.
- Store the chocolate dip in an airtight container in the refrigerator for up to 3 days or freeze it for up to a month.
FAQs
Yes, you can swap cool whip for whipped cream. Just be sure to double up the amount of what the recipe calls for.
It is best to store your chocolate dip in a sealed container in the fridge.
If stored in an airtight container in the fridge, your chocolate dip should last for up to one week.
Chocolate Cream Pie Dip Recipe
Ingredients
- 1 (approx 3.4 ounce) box instant chocolate pudding mix
- 1 ½ cups nonfat milk
- ½ cup heavy whipping cream
Instructions
- Whisk milk and pudding mix in a large bowl. Let set for 5 minutes until soft-set.
- While pudding is sitting, add heavy whipping cream to a large bowl and beat until stiff peaks form.
- Fold whipped cream carefully into pudding. Chill 30 minutes before serving.
- Serve with dippers or as a chocolate mousse.
Recipe Notes
- Dipper ideas: fruit like strawberries or apples, pie crust dippers, pretzels or graham crackers, etc.
- You can swap about half to one full container Cool Whip for the heavy whipping cream.
- For a sugar free dip, use sugar free pudding mix and sugar free cool whip.
- Store dip in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Your team lost in the last seconds of the game? We must have been rooting for the same team (#notafanoftheseahawks). This dip looks soooo good! I had better stay away from it til I develop more willpower.
I am so glad they lost and are OUT, lol!!
Chocolate cream pie is up there with my all-time favorite pies, so of course now I’m craving this dip really badly! 🙂 Plus it reminds me a little of Dunkeroos, which was everyone’s favorite dip treat when I was a kid. This looks great!
I just had breakfast, but your photos are making me hungry again. Thanks a lot. 😉
I love your dips, we make a couple of theme each month.
Great to know!! They’re so easy and good.
This dip looks so indulgent and deliciously rich! I love dips because you can just keep going back for more!! Love those pie crust dippers Dorthy!!!
– Madeline<3
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