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Oreo pudding pie is an easy no bake dessert to make for any occasion!
This oreo pie with pudding is thick, fluffy, and has a mousse like texture! 8 ingredients and 20 minutes to prep.
Just what I was looking for! The whole family loved it. Easy to follow recipe and has the perfect taste of Oreos.
-Maria
Pudding pie is an old fashion recipe that has been around for a while.
There’s many different ways to make it, including from scratch, but I think the best way to make it is to use a box of instant pudding mix because it’s easy!
Many recipes use milk, however, I found that using heavy cream created a pie that was thicker, stable, and more mousse like!
If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick. Once you add in the cool whip, the mixture will become more creamy and fluffy.
Why You’ll Love It
- 8 ingredients
- 20 minutes to prep
- no bake dessert
- thick and fluffy
- can be made with a graham cracker pie crust, store-bought crust or oreo pie crust
What You’ll Need
Scroll down for the full ingredient list and instructions.
- instant vanilla pudding mix
- heavy cream
- cool whip
- oreos
- butter
How to Make Oreo Pie with Pudding
Layer #1 – Oreo Crust
In a blender or food processor, pulse the oreos (the cookie and the cream) into crumbs. Combine with the melted butter and press the mixture into the pie pan using the bottom of a measuring cup.
Layer #2 – Pudding Filling
Beat the pudding mix and heavy cream together. The mixture will be extremely thick. If you have a stand mixer, this is a great time to use it!
Gently beat in the chopped oreos and cool whip. Once you add in the cool whip, the mixture will become more creamy and fluffy. Spread the filling over the crust.
Layer #3 – Whipped Cream Topping
Top the pie with homemade whipped cream and crushed oreos.
How to Store No Bake Oreo Pie
This pie needs to be refrigerated. It can also be frozen for a frozen dessert pie! Be sure to cover the pie with plastic wrap to keep it fresh.
Peanut butter pie, chocolate pudding pie and peanut butter cup chocolate pie are all no bake recipes that you can serve with oreo pudding pie!
Time Required
- 3 minutes to make the oreo crust
- 5 minutes to make the pudding filling
- 5 minutes to make whipped cream topping
- 4-8 hours to chill in the fridge
Gluten Free Oreo Pie
It is really easy to make this pudding pie gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free!
Can I substitute the cool whip?
If you don’t want to use cool whip, you can substitute 8 oz of homemade whipped cream, which is also equal to 3 cups.
Pro Tips
- The pudding filling is VERY thick when mixing it. If you have a stand mixer, this is a great time to use it!
- Use a sharp, skinny knife to cut the pie into pieces.
- Be sure to use two 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes.
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Oreo Pudding Pie
Ingredients
Crust
- 32 Oreos, about one 14.3 oz package
- 6 Tbsp unsalted butter, melted
Filling
- 2 boxes 3.4 oz instant vanilla pudding mix
- 3 cups (710ml) heavy whipping cream
- 8 oz cool whip, thawed
- 2 cups (240g) oreos, chopped (about 18 oreos), from a second 14.3 oz package
Topping
- 1 cup (236ml) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- In a blender or food processor, pulse the oreos (the cookie portion and the cream portion) until fully blended.32 Oreos
- In a large bowl, combine the oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.6 Tbsp unsalted butter, melted
Filling
- In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.2 boxes 3.4 oz instant vanilla pudding mix, 3 cups (710ml) heavy whipping cream
- Add the cool whip and crushed oreos, mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.8 oz cool whip, thawed, 2 cups (240g) oreos, chopped (about 18 oreos)
Topping
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.1 cup (236ml) heavy whipping cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract
- Spoon onto the pie and top with crushed oreos.
So easy and everyone loved it 😍
Can this recipe be followed to fill a cupcake tin for individual servings rather than making a full pie?
Yes, but it might be tricky getting them out of the muffin pan.
I really wish the instructions were more clear and had measurements throughout. Didn’t even realize we needed to save some crushed oreos for the top until the end of the recipe. Also it makes way too much filling and won’t even fit in the pie dish.
Hi Julie! The recipe card lists the full instructions. Every pie pan is different, I used a 9 inch deep dish.
Easy to follow recipe! No fail! And The family loved it 😊
Hey there! This looks amazing! I am wondering if it would be possible to leave cool whip out and just use extra cream?
Yes, you can use whipped cream instead of cool whip. It might not be quite as sturdy and stable, since cool whip is pretty stable.
If you’re a fan of relatively easy and very decadent pies, this is a great recipe! The crust is incredible (Oreos and butter? How can you go wrong?!—you can’t!). The filling is good, but I’d recommend doing one 3.4 oz pudding mix or two of the small ones. Two of the 3.4 oz packs just felt like it was too much and wouldn’t incorporate with the cream very well. For reference: I was using my professional kitchen aid with the whisk attachment. That being said, if you can really nail the filling, it’s very good! The whipped cream is a little lackluster. It just doesn’t feel sweet enough with only 1/4 c of powdered sugar. I’d recommend preparing the whipped cream however you usually do to your liking. I also love that this recipe uses full amounts (two full packages of Oreos, a full quart of heavy cream, two full packages of pudding, etc) so I don’t have to deal with storing leftovers. There’s also a lot of room to experiment with different pudding flavors and cream flavors. Thanks for this recipe and fun addition to our Pi Day this year!