Gluten Free Chocolate Pudding Pie


  • 1-1/4 cups GF Chocolate Vanilla Crème Cookie Crumbs
  • 1/4 cup butter, melted (Earth Balance for dairy free)
  • 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
  • 1-1/2 cups cold milk (almond milk for dairy free)
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided (So Delicious Coconut Cool Whip for dairy free)


  • Crush cookies into crumbs.
  • Mix cookie crumbs and margarine in 9-inch pie plate; press onto bottom and up side of pie plate.
  • Beat pudding mix and milk in medium bowl with whisk 2 min.
  • Stir in 1 cup Cool Whip
  • Spoon into crust.
  • Refrigerate 30 min. or until firm.
  • Serve topped with remaining Cool Whip.