No Bake Chocolate Pudding Pie

Happy Friday! I can’t believe how quickly this week has flown by. I hope that you have a restful Shabbat planned (isn’t is sad how we have to plan to rest?).

So, on to today’s post topic. I hope you all are enjoying the recipe exchange. I know it can be intimidating to share something – anything – in the online world, but I’d really like to encourage you to do so. I have gotten so much out of your recipe suggestions so far (both fleisch main courses and pareve side dishes), and I’m betting I’m not the only one! Maybe one day we’ll even have enough reader recipes to make a Kosher on a Budget Cookbook. Fun!

Anyway, that’s my little plug for sharing your favorite pareve dessert recipe (down below, in the comments section).

As for my #1 choice, I’ve got a couple go-to recipes, but the one I’m going to share today is relatively new in my line-up. And it! Often times, I leave dessert to the last minute and then I’m scrambling because I don’t have enough time to get the cake baked before Shabbat. That’s no problem with this recipe — it’s no-bake!

No Bake Chocolate Pudding Pie
(I got this recipe off the back of a graham cracker crust, but I’m posting from memory.)


1 graham crack pie crust
2 packages of 4-serving chocolate pudding – I use the Jello brand
1 1/4 cups rice or soy milk
1 8-oz. carton Rich’s non-dairy dessert topping


Blend pudding packets with milk. Whip the Rich’s – I use my Kitchen Aid, but any beaters will do (they’ll just take a bit longer). When peaks form, add half the Rich’s to the pudding/milk mixture and then spoon it into the shell. Top with remaining whipped cream. Chill for at least 3 hours or overnight. If you want to get really fancy, you can shave some pareve chocolate on top. But really, it’s plenty good and pretty served as is.

See, I told you it was super simple. 5 minutes, if that, and two bowls to wash at the end. And so, so, so good. Seriously, everyone loves it.

Notes on cost: I get my pudding on sale, with a coupon for about $.25 per box. Walmart brand pie crusts are slightly less expensive than the Keebler brand, but if you wait for a sale and use a coupon, the brand name will be a better deal. I would aim to spend no more than $1 per crust.  Costco has the best prices I’ve seen on Rice Milk (which I prefer to Soy Milk), and they are shelf stable, so you can stockpile them for a good long time.

As for the Rich’s Whip, well…. it is costly, what can I say? Especially when you have to run out for it 40 minutes before Shabbat when you realize that your marble cake won’t have time to bake. Not that that has ever happened to me. Twice. I do manage to justify the cost of the Rich’s by stockpiling my other items when they are at my target price.  And by the time I save in making this recipe, since, after all, time is money.


  1. I have made another one with rich’s whip. I’m not sure the availability of pareve oreo type cookies here, but the recipe is that you pour rich’s whip (unwhipped) into a pie crust, crumble the cookies and add those, and freeze. it’s easy and yummy!

    • YUM! Now I just gotta find pareve oreos!

      • Actually Oreos aren’t really dairy. They’re dairy equipment, which is fine to eat after a meat meal so long as you don’t eat them at the same time.

    • I just wanted to cut and paste Amanda’s yummy cherry cake into here, in case anyone is looking for more pareve dessert ideas!

      Here is my dessert. My Aunt Lill made it when we went to visit for a shabbat weekend. I had forgotten about it until recently when I found the recipe in my old recipe box.

      So yummy. You could use whatever pie filling topping you want. We like the cherry.


      Aunt Lill’s Pareve Cherry Cake

      1 cup sugar
      2 cups flour
      3 tsp. baking powder
      1/4 tsp. salt

      2 eggs
      1 tsp. vanilla extract
      3/4 cup orange or apple juice
      1/2 cup canola oil
      1 can cherry pie filling

      Combine the dry mix ingredients in a bowl or food processor. Add eggs, vanilla and orange or apple juice.(I use orange) Start processor (or mix with hand mixer); add oil through feed tube while the machine is running. Process batter for 45 seconds, scraping down sides of bowl as needed. Do not insert pusher in feed tube. Do not overprocess. (OR use an electric mixer and mix on medium speed, until smooth.)

      Pour batter into a well-sprayed 9-inch square or 7 x 11-inch baking pan. Bake in a preheated 350° oven for 40 to 50 minutes, until cake tests done.

      Cool for 10 to 15 minutes.

      Spread cherry pie filling on top. Or you can frost or glaze with your favorite pareve recipe.

      Daughter always asks for seconds 😉

      Thanks, Amanda!

  2. Half and Half Blueberry Pie
    from Fresh from the Kitchen by Mindy Ganz Ribner

    1 9-inch unbaked piecrust
    4 cups blueberries, washed (green berries and stems removed)
    3/4 cup sugar
    3 Tablespoons cornstarch
    1/2 teaspoon cinnamon
    pinch of salt
    1/4 cup water
    1 Tablespoon unsalted margarine
    2 teaspoons freshly squeezed lemon juice
    1 pint nondairy whipping cream

    Preheat oven to 425 degF.

    Prebaked the piecrust: Line the unbaked crust with greased aluminum foil or brown paper and fill it with dried beans. Bake the piecrust for 10 to 15 minutes, until golden. Take the crust out of the oven, remove the beans and paper, and let it cool.

    While the crust is baking, cook 2 cups of blueberries with sugar, cornstarch, cinnamon, salt, and water in a 3-quart saucepan over a medium flame. Keep stirring until the mixture has thickened, about 15 minutes. Remove pan from the fire and stir in margarine and lemon juice. Set aside to cool.

    When both the piecrust and filling have cooled, pour the filling into the crust. Arrange the remaining 2 cups of uncooked blueberries on top of the cooled filling. Refrigerate until read to serve.

    A few minutes before “show time,” whip cream and spread it on top of the pie. Cut into wedges and enjoy.

    Katie’s notes: don’t need to line unbaked crust with foil and beans — crust might bubble a little bit, but won’t be ugly once the blueberries are in it. Don’t put whipped cream on top, the pie is very pretty as is. I serve whipped cream or ice cream on the side.

    • @ Katie – Thanks for sharing! Y’all need to make this. It was YUMMY, as I can attest, because I got lucky enough to eat it today.

  3. Maybe I’d make this as a dairy dessert since I have an aversion to fake whipped cream — don’t like to ingest all those chemicals.

  4. Hi
    You wrote Add half or Riches to pudding mixture and spoon into pie shell.
    Once I add the Riches Whip to the pudding do I stir it by hand and mix it together? Do I just tunr the mixer back on and whip it together?
    Not sure
    Thank you


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