Oreo Pudding Pie Recipe

Introduction

Oreo Pudding Pie is a rich and creamy dessert that combines the beloved chocolate sandwich cookies with silky vanilla pudding and fluffy whipped cream. This no-bake pie is perfect for satisfying your sweet tooth and impressing guests with minimal effort.

Ingredients

• 32 Oreos (about one 14.3 oz package)
• 6 Tbsp unsalted butter, melted
• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups (710 ml) heavy whipping cream
• 8 oz cool whip, thawed
• 2 cups (240 g) Oreos, chopped (about 18 Oreos, from a second 14.3 oz package)
• 1 cup (236 ml) heavy whipping cream
• 1/4 cup (28 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Prepare the crust by crushing 32 Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined.
2. Step 2: Press the Oreo crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
3. Step 3: In a large bowl, whisk together the two boxes of instant vanilla pudding mix with 3 cups of cold heavy whipping cream. Whisk until the pudding thickens, about 2 minutes. Set aside.
4. Step 4: In a separate bowl, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream and thawed cool whip into the pudding mixture until smooth and fully combined.
5. Step 5: Fold the chopped Oreos into the pudding mixture, reserving a small handful for topping.
6. Step 6: Pour the filling into the chilled Oreo crust and smooth the top with a spatula. Sprinkle the reserved chopped Oreos evenly over the pie.
7. Step 7: Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight before serving.

Tips & Variations

• For an extra chocolatey crust, add a tablespoon of cocoa powder to the Oreo crumbs before mixing with butter.
• To make it dairy-free, substitute the heavy cream and cool whip with coconut cream and a dairy-free whipped topping.
• You can add a layer of chocolate ganache on top for an indulgent twist.

Storage

Store the Oreo Pudding Pie covered with plastic wrap in the refrigerator for up to 3 days. Avoid freezing as the texture may change. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of cool whip?

Yes, homemade whipped cream can be used. Whip heavy cream with some powdered sugar until stiff peaks form, then fold gently into the pudding mixture for a fresh, natural flavor.

Do I have to use two packages of Oreos?

The first package is for the crust, and the second provides chopped Oreos for the filling and topping. You can adjust quantities slightly based on your preference, but the double Oreo layers give the pie its signature crunch and flavor.

Oreo Pudding Pie Recipe

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4.4 from 139 reviews

This Oreo Pudding Pie is a creamy, indulgent dessert featuring a crunchy Oreo crust, layers of smooth vanilla pudding, and a fluffy whipped topping combined with chopped Oreos for extra texture. Perfect for Oreo lovers, this no-bake pie is easy to prepare and makes a delightful treat for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 32 Oreos (about one 14.3 oz package)
• 6 Tbsp unsalted butter, melted

Vanilla Pudding Filling

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups (710 ml) heavy whipping cream
• 8 oz cool whip, thawed

Topping

• 2 cups (240 g) Oreos, chopped (about 18 Oreos) from a second 14.3 oz package
• 1 cup (236 ml) heavy whipping cream
• 1/4 cup (28 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the crust: Crush 32 Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs with 6 tablespoons of melted unsalted butter until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate to form the crust. Refrigerate the crust to set while preparing the filling.
2. Make the pudding filling: In a large bowl, whisk together the two boxes of instant vanilla pudding mix with 3 cups of heavy whipping cream until the mixture thickens, about 2 minutes. Gently fold in the 8 ounces of thawed cool whip until the mixture is smooth and light.
3. Assemble the pie base: Pour the pudding mixture over the chilled Oreo crust and smooth the top evenly. Refrigerate the pie for at least 1 hour to allow it to set well.
4. Prepare the topping: In a clean mixing bowl, whip 1 cup of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Fold in the 2 cups of chopped Oreos gently to combine.
5. Finish and chill: Spread the Oreo whipped cream topping evenly over the set pudding layer. Return the pie to the refrigerator for at least 2 more hours or until fully chilled before serving.

Notes

• For best results, chill the pie overnight to allow all layers to set firmly.
• You can substitute cool whip with homemade whipped cream if preferred for a fresher taste.
• Use an electric mixer for whipping cream for easier and better results.
• Store the pie covered in the refrigerator for up to 3 days.
• Feel free to garnish with extra Oreo crumbs or chocolate drizzle before serving for added decoration.

Keywords: Oreo pudding pie, no bake pie, Oreo dessert, vanilla pudding pie, whipped cream dessert, easy Oreo pie