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Triple Layer Pudding Pie


Delicious, creamy, and light.

Rate this recipe 2.8/5 (24 Votes)


  • 2 pkg. Jello Pudding
  • 2 cups cold milk
  • 1 Oreo or graham cracker pie crust
  • 1 8 oz tub Cool Whip


Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Beat pudding mixes and milk in large bowl. Spread 1 1/2 cup pudding into bottom of crust. Mix remaining pudding and 1/2 of the Cool Whip together and spread mix on top of pudding layer. Top with remaining Cool Whip. Refrigerate for at least 1 hour.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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Triple Layer Pudding Pie Never Fail Pastry