Chocolate Pudding Pie In A Jar

This recipe is made with packet pudding mix. If you’re looking for a homemade pudding recipe, I suggest trying this Homemade Chocolate Pudding with Cherry Sauce recipe (you can make it without the cherry sauce, too.)

One of my all time favorite desserts is the chocolate pudding pie. My mom used to make them when my brother and I were kids and we just loved them. So simple to make yet so delicious. There’s something about the combination of graham cracker crust, chocolate pudding and Cool Whip topping that just makes you go “yum.”

When I got older and moved out on my own, I began making this delicious dessert on my own. When you’re living on a budget with minimal extra spending money, as I was when I first moved out on my own, fancy desserts and expensive meals weren’t something I could always enjoy. But pudding pie ingredients are super cheap and often on sale. Which made me happy. It meant I could enjoy one of my favorite desserts!

Now that I’m a little older (well, not that old – I’ll be turning the wee age of 32 next month) and I make a somewhat decent living, I can afford to dine on the finer things in life. But that doesn’t stop me from craving chocolate pudding pie. So a few weeks ago I decided to get creative with pudding pie. Ah yes, creativity with pudding pie. It’s a wonderful thing! It resulted in this cute little Chocolate Pudding Pie In A Jar recipe! Don’t you wish you had one right now?

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Why This Recipe Works

Chocolate pudding is one of those classic desserts that everyone loves because it hits all the right notes. It’s smooth, sweet, and deeply chocolatey. By using instant pudding, you skip the stovetop work and get that creamy texture in minutes. What makes this recipe special is the little twist of adding a homemade graham cracker crust and topping it all with Cool Whip and shaved chocolate. That combination turns a childhood snack into something that feels elevated enough for guests.

Another reason this recipe works so well is the individual mason jar servings. They make portioning effortless, and they travel beautifully. You can stack them in a cooler for a picnic or line them up on a dessert table without worrying about messy scooping. The jars also seal tight, so you can prepare them a day ahead and know they’ll still taste fresh when you serve them. It’s simple, nostalgic, and still impressive every time.

Ingredients for Homemade Chocolate Pudding

The beauty of this recipe is how a few pantry staples come together to create something special. Using good quality ingredients for each layer makes a big difference in the final taste.

• 4 6-ounce mason jars – These give the dessert a charming presentation and are perfect for portion control.
• 1 3.4-ounce package of instant chocolate pudding – Be sure to grab instant pudding, not cook-and-serve, or the recipe won’t set properly without cooking.
• 1 ¾ cups milk – Whole milk creates the creamiest texture, though 2% works fine too.
• 1 cup crushed graham crackers – Crush them finely so they pack nicely into the bottom of each jar.
• 1 tablespoon granulated sugar – Sweetens the crust just slightly.
• 2 tablespoons butter, melted – Helps bind the graham cracker crumbs and gives them that rich flavor.
• Cool Whip – Light and fluffy, perfect for piping on top.
• Shaved semi-sweet baker’s chocolate – Adds a pretty finish and deep chocolate flavor without extra sweetness.

Taking an extra moment to crush your own graham crackers instead of using pre-crumbed ones really does make a difference. They stay crisp longer and taste fresher, especially when paired with the creamy pudding.

Step-by-Step Instructions for Homemade Chocolate Pudding

1. Prepare the crust: In a small bowl, mix the crushed graham crackers, sugar, and melted butter until combined. The mixture should resemble wet sand. Spoon this into the bottom quarter of each mason jar and gently press it down with the back of a spoon to form a crust.
2. Mix the pudding: In a medium bowl, whisk the instant chocolate pudding mix with cold milk. Whisk for about two minutes until smooth and thickened.
3. Assemble the jars: Pour the pudding evenly over the graham cracker crust in each jar. Fill to just below the rim, leaving room for whipped topping.
4. Chill the pudding: Cover the jars with their lids and refrigerate for 20 to 30 minutes, or until the pudding is fully set.
5. Add the topping: Once chilled, spoon or pipe Cool Whip onto each jar. For a cleaner look, transfer the Cool Whip to a zip-top bag, snip off one corner, and squeeze it on in a swirl.
6. Finish with chocolate shavings: Use a vegetable peeler to shave semi-sweet baker’s chocolate directly over the top of each jar before serving.

Chilling the jars for at least 20 minutes not only sets the pudding but also lets the crust firm up. If you want a little extra crunch, make sure the graham cracker layer is well packed.

How to Serve Homemade Chocolate Pudding

These little jars are so versatile that you can dress them up or keep them casual depending on the occasion. Serve them straight from the fridge for an easy after-dinner treat, or place them on a cake stand at a party for an eye-catching display.

For special occasions, consider garnishing with extra touches:

• A few fresh berries on top of the whipped cream for color and brightness.
• A drizzle of caramel or chocolate sauce for extra indulgence.
• A mint leaf tucked into the whipped topping to make them look bakery-worthy.

Because the servings are already portioned, you won’t have to worry about cutting slices or dirtying extra dishes. They are perfect for birthday parties, holiday gatherings, or even picnic baskets. Guests can simply grab a jar and a spoon, which makes cleanup just as easy as prep.

How to Store & Re-Use Homemade Chocolate Pudding Leftovers

If you’re lucky enough to have leftovers, these jars store beautifully. Keep the lids on and refrigerate them for up to three or four days. The graham cracker layer will soften slightly as it sits, which some people actually prefer because it creates a cake-like texture at the bottom.

For the best results, add the whipped topping and chocolate shavings just before serving. If you need to prep them ahead, you can store the pudding and crust in the jars and add the toppings later. This keeps everything looking fresh and prevents the whipped cream from deflating.

Leftover pudding can also be repurposed. Spoon it into a pie crust for a quick chocolate pie, layer it into a trifle with fruit and cake cubes, or freeze dollops of pudding to fold into milkshakes. It’s one of those desserts that never goes to waste in my kitchen.

Substitutions & Variations for Homemade Chocolate Pudding

This recipe is easy to customize based on what you have on hand or your personal preferences. A few ideas to try:

• Swap the graham crackers for crushed Oreos or vanilla wafers to change up the flavor.
• Use butterscotch or vanilla pudding for a different twist, keeping the same crust and topping for an easy variation.
• Make it dairy-free by using almond or oat milk and a dairy-free whipped topping.
• Add a spoonful of peanut butter or Nutella between the crust and pudding layers for extra richness.

Little changes like these keep the recipe exciting, especially if you make it often for family events. Kids love the Oreo version, while adults tend to gravitate toward the butterscotch variation with caramel drizzle.

FAQs About Homemade Chocolate Pudding

Here are some straightforward answers to the most common questions I receive about this homemade chocolate pudding recipe.

Can I use cook-and-serve pudding instead of instant pudding?

You’ll need to stick with instant pudding for this particular recipe because cook-and-serve requires heating and cooling, which doesn’t work well with the quick assembly in mason jars. If you prefer the taste of cooked pudding, you can make that separately, let it cool completely, and then layer it into the jars following the same steps.

How far in advance can I make chocolate pudding jars?

You can make them up to a day ahead. The crust will soften slightly in the fridge, but the flavor is still wonderful. If you want the crust to stay firm, prepare the pudding layer first and add the crust closer to serving time.

Can I freeze homemade chocolate pudding?

Freezing pudding isn’t ideal because it changes the texture once thawed. It can separate and become grainy. These jars are best enjoyed fresh or within a few days of making them.

What type of chocolate is best for shaved topping?

Semi-sweet baker’s chocolate is my go-to because it balances sweetness with a deep chocolate flavor. You can use milk chocolate if you prefer something sweeter, or even dark chocolate for a more intense bite.

Can I make these jars without graham cracker crust?

Absolutely. If you prefer straight pudding, skip the crust and fill the jars with just pudding and whipped topping. They will be even quicker to assemble and perfect for those who love smooth, creamy desserts without any crunch.

Chocolate Pudding Pie In A Jar

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 4 6oz mason jars
• 1 3.4oz package of chocolate pudding (use instant, NOT Cook & Serve)
• 1 3/4 C milk
• 1 C crushed graham crackers
• 1 tbsp granulated white sugar
• 2 tbsp butter, melted
• Cool whip
• Shaved bakers chocolate - semi sweet

Instructions

1. Mix together the sugar, graham crackers and melted butter. Press into the bottom 1/4 of 4 6oz mason jars.
2. Mix together the milk and pudding mix. Pour into each jar up to the beginning of the rim.
3. Cover and refrigerate for 20-30 minutes.
4. Top with the Cool Whip. I put the Cool Whip in a ziplock bag and cut off the corner so I could squeeze the Cool Whip into the jars and make it look fancy.
5. Top the cool whip with the shaved chocolate.

Try These Recipes Next

If you love this homemade chocolate pudding, you’ll probably enjoy these other easy desserts from the blog:

• Banana Pudding Pie – A creamy twist on classic banana pudding with a caramel drizzle.
• Fresh Peach Buckle – All the delicious tastes of peach cobbler without the mess!
• The 30 Best French Toast Recipes – A quick and flavorful seafood recipe for weeknight dinners.

Whether it’s a brunch sort of morning or just after dinner, there is never an incorrect time to have dessert.