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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.
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
- 1 package oreos, 14.3 oz
- 6 tbsp unsalted butter, melted
Filling
- 2 boxes 3.4 oz instant vanilla pudding mix
- 3 cups heavy whipping cream
- 8 oz cool whip, thawed
- 2 cups oreos, chopped (about 18 oreos), from a second 14.3 oz package
Topping
- 1 cup heavy whipping cream
- ¼ cup 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.
- 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.
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.
- 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.
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.
- Spoon onto the pie and top with crushed oreos.
Can this be made the day before and freeze it all together? Or can I make the crust and filling mix, keep in fridge, and then the topping in freezer and then place on top one ready to serve?
I haven’t tried freezing this myself, so I can’t offer an accurate answer if it will turn out the same once thawed. I would suggest making the crust and filling, keep that in the fridge in advance. Add the topping before serving (or up 4 hours in advance) if possible!
When using a hand mixer, do I use the whisk attachments or the wider spaced ones (not sure what they’re called)? Thanks!
I use the standard attachment, which are the beaters!
just what i was looking for. the whole family love it. Easy to follow recipe and has the perfect taste of Oreos.
This dessert was a big hit at our Mother’s Day cookout! The only thing I did differently was that I made it in a large oval glass casserole dish, and it filled the entire dish. I don’t know how it could possibly fit into a pie pan. I pressed the crust down with wax paper so it wouldn’t stick to my hands. I also ran out of heavy cream for the topping, so I just used whipped topping instead. Thanks for sharing!
I used chocolate pudding instead of vanilla and used 10 in pie plate but still lots of filling and very rich so did not make the topping. Just topped with oreo crumbles and filled in dream whip around the edges. Very good!
It’s ahhhmazing! But super rich. If I did it again I would do it in a larger dish for sure. Careful how big of size you serve!Â
Amazing!! Made it for several family gatherings and it was a hit! I would like to know the refrigeration life please?
Thanks!
Have you made this the night before and put it in the fridge? I’m making a few desserts and was thinking this would be good to make in advance. Thanks!
Yes! It holds up well in the fridge overnight!
Turned out really well :) I used pistachio flavoured pudding and loved it. I think it would make for a great summer dessert, it’s as refreshing as an ice cream cake with a lot less hassleÂ
Have you used the premade Oreo pie crust before? Just wondering if there is a big taste difference? Don’t have a food processor and thinking this might be a quicker option.
What’s coolwhip? We don’t have anything called that in Australia. Never heard of it…ugh. Is there any substitute please? Thanks
Hi. I made this tonight. Can you over mix when adding the cool whip and Oreos?
Mix until everything is combined!