Oreo Pudding Pie

If you love chocolatey, creamy desserts that are easy to make and impress everyone at the table, the Oreo Pudding Pie is your new go-to. This dessert combines a crunchy Oreo cookie crust, a thick and fluffy vanilla pudding filling studded with Oreo pieces, and a cloud-like whipped cream topping, all finished with more crushed Oreos. The result? A dessert that looks gourmet but is effortless to prepare.

Whether you’re preparing for a birthday, holiday, or casual get-together, this pie delivers rich flavors, satisfying textures, and an indulgent experience—all without turning on the oven.

Why This Recipe Stands Out

• No-bake convenience: Perfect for warm days or last-minute gatherings.
• Rich, layered flavors: Vanilla pudding, Oreo chunks, and whipped cream combine for a decadent dessert.
• Crowd-pleaser: Loved by both kids and adults alike.
• Customizable: Add chocolate drizzle, caramel, or extra Oreos for personalization.
• Make-ahead friendly: Refrigerate for hours to let flavors meld perfectly.

Why You’ll Love This Oreo Pudding Pie

• Easy prep: Only 8 ingredients and 20 minutes of active work.
• Mousse-like texture: Fluffy, creamy, and thick pudding filling.
• Chocolate overload: Oreo crust, Oreo chunks, and Oreo topping satisfy any chocolate craving.
• Impressive presentation: Layered dessert that looks gourmet without extra effort.
• Perfect portion control: Sliced into 10 servings; ideal for sharing at parties.

Ingredients Breakdown

This pie serves 10 people and uses 8 simple ingredients for a creamy, indulgent dessert.

Crust

• 36 Oreos (one 14.3 oz package)
• 7 tablespoons unsalted butter, melted

Filling

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 8 oz Cool Whip, thawed
• 2 cups chopped Oreos (about 18 Oreos from a second package)

Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Pro Tip: Using room-temperature Cool Whip and cream ensures a smooth, airy filling without lumps.

Tools & Equipment Needed

• 9–10 inch pie pan
• Food processor or blender
• Large mixing bowls
• Stand mixer or hand mixer
• Measuring cups and spoons
• Plastic wrap

Step-by-Step Instructions

1. Prepare the Crust

• Pulse 36 Oreos (including cream filling) in a food processor until finely ground.
• Mix with 7 tablespoons melted butter until combined.
• Press evenly into a 9–10 inch pie pan. Use a measuring cup to pack it down firmly.
• Refrigerate until ready to fill.

2. Make the Filling

• In a large mixing bowl, combine pudding mix and 3 cups heavy cream using a stand or hand mixer. Do not follow the pudding box instructions; beating with heavy cream creates a thick, mousse-like consistency.
• Fold in 8 oz Cool Whip and 2 cups chopped Oreos on low speed to maintain a fluffy texture.
• Spread the mixture evenly over the prepared crust.
• Cover with plastic wrap and refrigerate for 4–8 hours.

3. Prepare the Topping

• Chill a mixing bowl and beaters in the freezer for 15 minutes.
• Beat 1 cup heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
• Spoon the whipped cream over the pudding layer.
• Sprinkle crushed Oreos on top for a decorative and crunchy finish.

4. Serve

• Slice into 10 portions and serve chilled. Enjoy a creamy, chocolatey dessert that melts in your mouth.

Tips & Variations

• Chocolate drizzle: Drizzle melted chocolate over the top for extra decadence.
• Nutty twist: Add chopped nuts to the pudding layer for texture.
• Oreo alternatives: Substitute gluten-free sandwich cookies if needed.
• Flavor variations: Try chocolate pudding or peanut butter pudding for different flavor profiles.
• Make-ahead: Assemble and refrigerate the pie overnight; flavors intensify as it chills.

Flavor Profile & Pairings

• Sweet and creamy: Vanilla pudding filling with the crunch of Oreo cookies.
• Chocolatey: Oreo crust and chunks enhance every bite.
• Mousse-like texture: Light and airy, yet rich and decadent.

Suggested Pairings

• Serve with a scoop of vanilla ice cream.
• Add fresh berries for a fruity contrast.
• Pair with coffee, milk, or hot chocolate to complement the chocolate flavor.

Nutritional Overview (Per Serving)

• Calories: 816 kcal
• Protein: 7 g
• Carbohydrates: 66 g
• Fat: 58 g
• Saturated Fat: 32 g
• Polyunsaturated Fat: 4 g
• Monounsaturated Fat: 19 g
• Trans Fat: 1 g
• Cholesterol: 152 mg
• Sodium: 409 mg
• Fiber: 2 g
• Sugar: 38 g
• Vitamin A: 1651 IU
• Calcium: 105 mg
• Iron: 7 mg

Dietary Notes: Vegetarian, contains dairy.

Make-Ahead & Storage Tips

• Refrigeration: Store in the fridge for 8–12 hours to allow the filling to set properly.
• Freezing: Can be frozen for up to 1 month; thaw overnight in the refrigerator.
• Portion control: Slice into 10 pieces for easy serving at parties.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Use dairy-free whipped topping, coconut cream, and vegan cookies.

2. Can I use chocolate pudding instead of vanilla?
Absolutely! Chocolate pudding creates a richer chocolate flavor.

3. Do I need to chill the pie before serving?
Yes, chilling for at least 4 hours is essential for layers to set and achieve the mousse-like texture.

4. Can I substitute the Oreos?
Yes, any chocolate sandwich cookie works. Gluten-free versions are fine for dietary restrictions.

5. Can I add extra layers?
You can layer in more chopped Oreos or pudding layers for a taller, more decadent pie.

Cooking Timeline (At a Glance)

Task	Time
Prepare crust	10 min
Chill crust	10 min
Make filling	10 min
Refrigerate filling	4–8 hrs
Prepare topping	5 min
Assemble pie	5 min
Total	~4 hrs 30 min

Serving Suggestions

• Serve chilled for a creamy texture.
• Garnish with chocolate shavings or extra Oreo crumbs.
• Add fresh raspberries or strawberries on top for contrast.

Recipe Variations

1. Chocolate Oreo Pudding Pie: Use chocolate pudding instead of vanilla.
2. Peanut butter Oreo pie: Add ½ cup peanut butter to the filling.
3. Mini Oreo pies: Use muffin tins for individual portions.
4. Fruit-infused pie: Fold berries into the pudding layer for a fruity surprise.

Ingredient Spotlight

Oreo Cookies

• Provides the iconic chocolatey crunch and cream filling for depth.
• Crush finely for even texture in crust and chunks for the filling.

Heavy Whipping Cream

• Key for mousse-like texture in both filling and topping.
• Whip to stiff peaks for a stable, fluffy layer.

Cool Whip

• Adds sweetness, volume, and a light texture to the filling.

Pro Cooking Tips

• Chill bowl and beaters before whipping cream for best results.
• Use a stand mixer for perfectly thick, mousse-like pudding.
• Press crust firmly for a stable base that holds the filling.
• Slice with a warm knife for cleaner pieces.

Storage & Freezing Guide

• Refrigeration: Store in airtight container for up to 8–12 hours.
• Freezing: Wrap tightly in plastic wrap and freeze up to 1 month.
• Thawing: Refrigerate overnight; topping may need gentle re-whipping.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	816 kcal
Protein	7 g
Carbs	66 g
Fat	58 g
Fiber	2 g
Sugar	38 g

Dietary Notes: Vegetarian, contains dairy.

Expanded Conclusion

The Oreo Pudding Pie is the ultimate no-bake, chocolatey dessert for any occasion. Its layers of Oreo crust, creamy pudding, fluffy Cool Whip, and chocolate crunch create a dessert that’s easy to make, yet decadent enough to impress guests.

Perfect for weekend treats, parties, or holidays, this pie proves that you don’t need hours in the kitchen to create a show-stopping dessert. Chill, slice, and enjoy the rich combination of cookies, cream, and chocolate in every bite.

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