Chocolate Whip Pie NO BAKE
I know it’s not summer, so the “no bake” may not be as appealing for not heating up your house. But, it’s very appealing for the ease aspect. This Chocolate Whip Pie is one of the pies I made to take to my Son’s house for Thanksgiving. Being responsible for the desserts, it comes in handy being so easy and not taking up much time.
And to top it off, I cheated with this one. Surprise. I used a pre-made graham cracker crust, chocolate pie filling and some cool whip. Threw some cream cheese in there and topped with mini chocolate chips. As I was making this, I was thinking I wish I had some mini mint chocolate chips…how cool would that have been? And as I’m writing this, I’m thinking peanut butter chips. Man, why can’t I think of some of this stuff before I make it? Ever have that problem?
Not only is this pie great for the holidays, but would be great for anytime of the year. You could save the recipe and make it during the summer so you don’t use the oven and heat up the house more than it already is. Serve cold.
Do you love chocolate?
Chocolate and Whipped Peanut Butter Cake Roll
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Chocolate Whip Pie NO BAKE
Equipment
- Stand Mixer/Hand Mixer
Ingredients
- 1 6 oz Graham Cracker Crust
- 1 Can (21 oz) Chocolate Creme Pie Filling
- 1 Tub (8 oz) Cool Whip, thawed, divided
- 3 Oz Cream Cheese, Softened
- 1/4 Cup Sugar, White
- 1/3 Cup MIni Chocolate Chips Optional
Instructions
- In mixer or medium/large bowl, combine chocolate pie filling, 4 oz of cool whip, cream cheese and sugar. Mix well for 2-3 minutes.
- Pour pie mixture into pie crust.
- Top with remaining 4 oz of cool whip.
- Sprinkle with mini chocolate chips. Optional. Place in refrigerator to set overnight, or at least 3 hours. Serve cold. Keep refrigerated.
