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  1. Fudge-Bottom Crunch Pie

Fudge-Bottom Crunch Pie

01:20:00 10 servings, 1 piece (125 g) each
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2 2 Reviews
Prep Time
Total Time

10 servings, 1 piece (125 g) each

This no-bake chocolate fudge pie requires only 20 minutes of prep and an hour in the fridge. No need to wait for a special occasion!

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What You Need

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Make It

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  • Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat pudding mixes and milk with whisk 2 min.
  • Microwave 2 oz. chocolate in medium microwaveable bowl on MEDIUM 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust. Add 1 cup Cool Whip and all but 3 Tbsp. chopped chocolate to remaining pudding; mix well. Spoon over layer in crust.
  • Top with remaining Cool Whip and chopped chocolate. Melt remaining chocolate square as directed on package; drizzle over pie. Refrigerate 1 hour.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portion size.

Chocolate Pudding with Chocolate Covered Toffee Candy Pie

Prepare as directed, using Jell-O Chocolate Instant Pudding and substituting 3/4 cup chopped chocolate-covered toffee candy for the Toblerone Chocolate.

Pistachio Pudding with Chocolate Mint Candy Pie

Prepare as directed, using Jell-O Pistachio Instant Pudding and substituting 20 chocolate covered thin mint candies for the Toblerone Chocolate.

How to Easily Drizzle Chocolate

Use fork to drizzle melted chocolate over pie.


  • 10 servings, 1 piece (125 g) each

Nutritional Information

Serving Size 10 servings, 1 piece (125 g) each
Calories 330
% Daily Value
Total fat 17g
Saturated fat 10g
Cholesterol 15mg
Sodium 410mg
Carbohydrate 44g
Dietary fibre 2g
Sugars 32g
Protein 4g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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