Why I’ll Love This Recipe

I enjoy how this dessert requires very little hands-on preparation.

I like that it recreates the flavor of the classic fast-food pie at home.

I appreciate that it is a no-bake recipe, making it perfect for warm days.

I love the rich layers of chocolate paired with a light, creamy topping.

I can prepare it ahead of time for parties, holidays, or family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie pie crust
instant chocolate pudding mix
cold whole milk
cream cheese, softened
powdered sugar
whipped topping, thawed
chocolate syrup
mini chocolate chips
chocolate shavings (optional)
whipped cream (optional, for serving)

Directions

I prepare the instant chocolate pudding according to the package directions using cold milk.
I beat the softened cream cheese with the powdered sugar until the mixture becomes smooth and creamy.
I fold half of the whipped topping into the cream cheese mixture until it is fully combined.
I gently stir the prepared chocolate pudding into the cream cheese mixture until the filling is smooth.
I spread the chocolate filling evenly into the chocolate cookie pie crust.
I cover the pie and refrigerate it for at least 4 hours, or until it is firm.
I spread the remaining whipped topping evenly over the chilled pie.
I drizzle chocolate syrup over the top and sprinkle it with mini chocolate chips and chocolate shavings if I want extra chocolate flavor.
I chill the pie for another 15 to 30 minutes before slicing and serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

I use an Oreo® cookie crust for an even richer chocolate flavor.
I mix crushed chocolate sandwich cookies into the filling for extra texture.
I add a layer of hot fudge beneath the chocolate filling for an extra decadent dessert.
I top the pie with chopped toasted pecans or walnuts for a crunchy finish.
I drizzle caramel sauce alongside the chocolate syrup for a sweet twist.
I garnish each slice with chocolate curls and a dollop of whipped cream for a bakery-style presentation.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days.

I freeze individual slices in airtight containers for up to 2 months.

I thaw frozen slices in the refrigerator for a few hours before serving.

I do not reheat this pie because it is best enjoyed chilled.

FAQs

Can I make this pie ahead of time?

I often prepare it the day before serving because the filling becomes firmer and the flavors blend together beautifully overnight.

Can I use homemade whipped cream instead of whipped topping?

I can substitute homemade stabilized whipped cream if I want a richer, fresher flavor.

How do I keep the filling firm?

I chill the pie for at least 4 hours before slicing, and I make sure the pudding is fully set before assembling the dessert.

Can I use a graham cracker crust instead?

I can, but I prefer a chocolate cookie crust because it closely matches the original Burger King dessert.

Can I make this recipe without cream cheese?

I can omit the cream cheese and simply use prepared chocolate pudding with whipped topping, although the filling will be lighter and less rich.

Conclusion

I always enjoy making this Burger King Hershey’s Sundae Pie because it delivers a creamy, chocolate-filled dessert with very little effort. The crunchy cookie crust, smooth chocolate filling, and fluffy whipped topping create the perfect balance of textures and flavors. Whether I make it for a family dessert, a holiday gathering, or simply to satisfy a chocolate craving, this copycat recipe is always a crowd-pleaser.

Burger King Hershey’s Sundae Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This copycat Burger King Hershey’s Sundae Pie is a rich, creamy no-bake dessert with a crisp chocolate cookie crust, silky chocolate filling, fluffy whipped topping, and a drizzle of chocolate syrup. It’s an easy make-ahead treat that’s perfect for chocolate lovers.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the instant chocolate pudding according to the package directions using the cold whole milk.
Beat the softened cream cheese with the powdered sugar until smooth and creamy.
Fold half of the whipped topping into the cream cheese mixture until fully combined.
Gently stir the prepared chocolate pudding into the cream cheese mixture until smooth.
Spread the chocolate filling evenly into the chocolate cookie pie crust.
Cover and refrigerate for at least 4 hours, or until firm.
Spread the remaining whipped topping evenly over the chilled pie.
Drizzle with chocolate syrup and sprinkle with mini chocolate chips and chocolate shavings, if desired.
Chill for an additional 15 to 30 minutes before slicing and serving.

Notes

Use an Oreo-style cookie crust for an even richer chocolate flavor.
Add a layer of hot fudge beneath the filling for extra decadence.
Top with toasted pecans or walnuts for added crunch.
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Serve chilled with whipped cream for an extra indulgent dessert.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 29 g
Sodium: 390 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg