Chocolate Nut Pie

Chocolate Nut Pie


"A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!"


40 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
  2. In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
  3. In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.
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  1. 13 Ratings


I've used this recipe for over 14 years now, and I was greatful to find that someone had actually written it down. Previously, I did it from memory. It's a MUST TRY, and WILL LOVE!!!

This was just ok for me. The 'instant pudding' taste was predominant - I was expecting more flavor I guess. Probably would be delicious with homemade puddings instead of instant, but labor int...

GREAT! Kids ages 10 & 8 loved it, so did hubby and me. We kept in the freezer after the first servings and it was wonderful, especially in the 95-degree Texas heat! Thanks for the post; this is ...

I took this to a family picnic last weekend and even the cousin who "never eats dessert" had two pieces and demanded the recipe. Next week I'm making it again for my mom to take to a gatheri...

This is wonderful and very easy. I saw how some said the crust got a little soggy... so I double the crust portion and did not have a problem w/sogginess.

I had this recipe years ago (pre-internet days) and was thrilled to find it here. I tried it out and it is wonderful!!

This hit the spot and I even made it a little more healthy. I used reduced fat Parkay margarine for the crust. I used Neuchantel cheese for the cream cheese and fat free Cool Whip. I used ff/...

I made this back in the 70's. I will be trying this again on dinner guest tomorrow.

This was very rich- but very good! My only gripe was the crust got soggy after the first day. Good recipe to make for a crowd- but doesn't keep well for leftovers.