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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.

oreo pudding pie on white plate with striped navy and white linen
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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. 

slice of oreo pie being removed from pie pan

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
whole no bake oreo pie with whipped cream topping and crushed oreos on top

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.

how to make oreo pudding pie filling

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.

whole no bake oreo pie with whipped cream topping and crushed oreos on top

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 piechocolate 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 
slice of oreo pie on black plate on white background

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.

slice of oreo pie on black plate on white background

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. 

More of Our Favorite Recipes

4.52 from 124 ratings

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Oreo Pudding Pie

By: Beth
Prep Time: 20 minutes
Chilling Time: 8 hours
Servings: 10
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.

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. 

Video

Notes

A standard 14.3 oz package of oreos contains 36 oreos. As written in the recipe you’ll use 1 entire package to make the crust. For the filling you’ll use 18 oreos from a second package which is about 2 cups when chopped. You’ll have 18 oreos left over from the second package that can be used to crush on top of the pie.

Nutrition

Calories: 816kcal | Carbohydrates: 66g | Protein: 7g | Fat: 58g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 409mg | Potassium: 265mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1651IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 7mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.52 from 124 votes (106 ratings without comment)

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Recipe Rating




39 Comments

  1. 1 star
    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. 

    1. Hi Julie! The recipe card lists the full instructions. Every pie pan is different, I used a 9 inch deep dish.

  2. Hey there! This looks amazing! I am wondering if it would be possible to leave cool whip out and just use extra cream?

    1. 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.

  3. 4 stars
    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!