This Oreo pudding pie recipe is a huge crowd pleaser. It’s made with simple ingredients that you can find in any grocery store.
You’ll love the fact that it’s also a no bake dessert, so you don’t have to heat up the kitchen or use the oven at all.
You might love it so much that it becomes your new favorite dessert. It’s perfect for a family event, holiday dinner, or even just dessert after any weeknight meal.
This delicious treat is so easy you’ll wonder why you haven’t made it before.
Even if you serve this creamy pie alongside other desserts, it just might be one of the first to disappear. In other words, it’s a total crowd pleaser.
There are so many reasons this is the perfect dessert or sweet treat. As I already mentioned, it’s a crowd pleaser.
And the fact that you don’t have to put it in the oven makes me very happy. It’s an easy recipe that doesn’t take a lot of time.
You can use a pre-made Oreo crust, but it’s almost as easy to make your own from Oreo cookies.
My homemade Oreo crust is from gluten-free cookies. I’m thankful that I have that option.
It takes very little time to make your own Oreo crust, and the rest of the pie is a breeze.
You’ll need a bowl, a pie pan, a mixing spoon, and a rubber spatula or butter knife. I also used a blender to mix the filling, but that isn’t necessary.
Oreo Pudding Pie Ingredients
There are only a few ingredients, some of which you might have on hand. But if not, a quick trip to the grocery store is so worth it.
Here are the things you’ll need:
- Oreo cookies (regular or gluten-free)
- Instant vanilla pudding mix
- Heavy cream (or whole milk, half-and-half, skim milk, or whatever cold milk you have)
- Whipped topping
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
If you use a premade Oreo pie crust, you don’t need the cookies or butter. Or if you want, you can pick up some cookies to crumble over the top.
You can use other flavors of pudding mix, such as instant chocolate pudding.
Sometimes I enjoy a creamy chocolate pudding pie. If you use chocolate pudding mix, make sure it’s the instant kind to keep the process simple.
For a thicker filling, add 4 ounces of cream cheese to the filling. When I do this, I use less milk or cream.
If you’re making sweets for a large group, make several pies with a variety of pudding mixes. That way, you’ll make everyone happy.
I mean, how could they be unhappy? After all, anything with an Oreo cookie crust has to be good, right?
There are different brands of whipped topping. Sometimes I use Cool Whip topping, but this time I used a generic brand. It came out just as good.
How to Make Oreo Pudding Pie
Before you begin with your sweet creation, set aside some of the cookies to sprinkle over the top of the pie.
I also like to set the butter on the counter and let it soften just a little bit. It’s much easier to work with.
Now put the rest of the package of Oreos and the stick of butter in your food processor.
Blend until the cookies turn to fine crumbs and the butter is mixed into them. I pulsed it a little before I turned the food processor on full force.
Pour the Oreo crumb mixture into the pie pan. Spread them out and press them down across the bottom and up the sides of the pan.
Put this in the refrigerator so the crust can set. It doesn’t take more than a half hour, giving you time to make the filling.
Combine the pudding mix and cream in a medium bowl. Beat it until it is well mixed.
Or if you prefer, you can use a blender, which is what I did.
You’ll need a smaller amount of cream or milk when mixing the instant pudding for a pie. If you follow the pudding instructions, it will run when you try to slice it.
Pour the mixture over the top of the Oreo pie crust.
Spread it out over the bottom of the crust as evenly as possible.
Then pour all of the whipped topping over the pudding filling.
Smooth it out until it covers the entire top of the pie.
Break up the Oreos that you set aside earlier. You can break them into whatever size pieces you like.
Finally, sprinkle the crushed cookies over the whipped topping. Sprinkle as many or as few as you like.
Place the pie back in the refrigerator and cool for at least an hour before serving. When it’s time to enjoy dessert, cut it in as many slices as you need.
See this recipe shared at Weekend Potluck.
More Yummy Desserts
If you like this Oreo pudding pie recipe, you’ll enjoy some of my other favorite desserts.
Here are some I enjoy:
Peanut Butter Marshmallow Bars – This is another no-bake recipe that is absolutely delicious—especially if you like peanut butter as much as I do.
M&M Cheerio Bars – Colorful and happy, these M&M Cheerio bars will certainly bring out the little kid in even the adultest adult.
Peanut Butter Cup Brownies – You’re likely to see a lot of peanut butter treats on my dessert table. That’s because they are so delicious!
Lemon Bars – You’ll be amazed by how easy these super yummy lemon bars are to make. And they only have 3 ingredients!
Peanut Butter Blossoms – When I saw these at Out of the Box Baking, I had to add them to this list. Because … you know … peanut butter. Yum!
Brownie Waffles – Brownie waffles? Yes, please! Serve them with ice cream, whipped cream, or without anything else. They’re so delicious!
Chocolate Covered Pecans – Bet you can’t eat just a few! And that’s okay because you can have as many as you want!
- 1 package Oreo cookies, regular or gluten-free (12-14 ounces)
- 1/2 cup butter
- 1 package instant vanilla pudding mix
- 1-1/2 cups heavy whipping cream
- 1 container whipped topping (8 ounces)
- Set aside 6 cookies to sprinkle over the top of the pie.
- Combine the rest of the Oreos and butter in a food processor. Blend until the cookies are pulverized and the butter is mixed into the crumbs.
- Pour the cookie crumb mixture into a pie pan. Spread the crumbs out and press them down over the bottom and up the sides of the pan. Place the pan in the refrigerator to help the crust set.
- In a medium bowl, combine the pudding mix and cream. Beat until well mixed. Or you can use a blender if that is more convenient.
- Pour the pudding mixture into the crust and spread it out evenly.
- Spoon the whipped topping over the pudding and spread it out evenly.
- Break up the cookies that you set aside earlier. Sprinkle them over the top of the pie.
- Refrigerate at least an hour before cutting.
The pie need a minimum of one hour in the refrigerator for it to set. However, the ideal amount of time is at least 3 hours.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 361Total Fat 34gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 10gCholesterol 98mgSodium 292mgCarbohydrates 14gFiber 0gSugar 14gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.