Ingredients
Scale
Crust
- 36 Oreos (1 package)
- 7 Tbsp unsalted butter, melted
Filling
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 3 cups heavy whipping cream
- 8 oz Cool Whip, thawed
- 2 cups chopped Oreos (about 18 cookies)
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Pulse Oreos for crust in a blender or food processor. Mix with melted butter and press into 9–10 inch pie pan. Chill in fridge.
- Beat pudding mix with heavy cream until thick. Fold in Cool Whip and chopped Oreos. Spread over crust. Cover and refrigerate 4–8 hours.
- Chill bowl and beaters for topping 15 min. Whip cream with powdered sugar and vanilla until stiff peaks form. Spoon over pie and top with crushed Oreos.
Notes
- Use remaining Oreos from second package for topping if desired.
- Chill for 4–8 hours for best texture.
- Perfect for special occasions or casual treats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian