Oreo Pudding Pie

Oreo Pudding Pie- This 5 ingredient dessert is light, fluffy, nostalgic, and delicious!

October 20, 2024 by Nicole Collins

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Today, we’re making Oreo Pudding Pie!

You know what? It’s the end of my 40th birthday week, and that sounds like the perfect reason to make a second dessert this week! And this one could not be any easier. It’s light, fluffy, and tastes like my childhood. So, what better way to finish off an epic week.

Let’s start with the crust. We’re going to make a very simple Oreo cookie crust. We’ll start by adding some Oreos to a food processor, and grinding them up until they’re fine crumbs. We don’t want any cookies chunks leftover. Just some nice, fine cookie crumbs, Then we’ll toss the crumbs with a little melted butter, and mix the two together until the cookie crumbs feel like wet sand. Press the cookie crumbs into a pie dish, toss it in the oven for about 10 minutes to firm up, and let the crust cool completely. That’s it! Easy breezy!

Once our pie crust has completely cooled, we can work on our filling. We’ll start by mixing up a box of instant vanilla pudding mix. But take note, we’re using less milk than called for on the package, because we want our pudding to be a little thicker and sturdier. We’ll give the pudding a couple minutes to thicken up, then we’ll add in a tub of whipped topping and some more Oreo cookies.

Now for this round of Oreos, we don’t want fine crumbs like we made for our crust. We want a little more texture, so this time we just want to chop the Oreos into pieces. There are a couple ways to do this. You can toss the remaining cookies back in the food processor, and just give them a couple pulses. You can toss the cookies in a ziptop baggie and crush them with your hands. Or, you can even hand chop the cookies with a knife, Do whatever feels the easiest for you! I like to use the food processor, because it’s already out. So, why not put it to work!

Once the cookies are chopped to our liking, they go into the bowl with the pudding and cool whip. Then, we’ll fold everything together until it’s just combined. And, we’ll transfer the mixture to our cooled pie crust. Again, that’s it! It’s SO EASY. The hardest part of this whole recipe is waiting overnight for the pie to set. But, it must be done!

When you’re ready to serve, you can decorate with a little whipped cream if your heart so desires, or you can serve it straight from the fridge as is. Either way, the end result is this light, fluffy, almost mousse like Oreo dream that transports me right back to the best days of my childhood. I feel like most of the desserts I had growing up had some kind of pudding in them, so this pie gives me those same feels.

And bonus, this pie actually freezes really well! There’s really no chance that you’ll have any leftovers of this pie. But if you’re cooking for one like me and recognize that you probably shouldn’t eat a whole pie in one sitting, freezing is the way to go. Slice the pie into individual slices, toss them in a freezer safe container where they’re not touching each other, then pop a slice out of the freezer an hour or so before you’re ready to enjoy. The pie is as delish as if you just made it!

Ok, everyone! Thanks for celebrating my big birthday with me this week! Ya girl feels extra loved!

I hope you enjoy! And, let’s eat!

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Oreo Pudding Pie

Serves: 8          Print

Ingredients:

• 25 + 18 Oreo cookies, divided

• 5 tbsp melted butter

• 1 box (5.1 oz) vanilla instant pudding

• 2 ½ cups milk

• 8 oz cool whip, thawed

• Whipped cream and additional crushed Oreos, for garnish (optional)

Directions:

1. Make the Crust: Preheat oven to 350 degrees. Add 25 Oreos to the bowl of a food processor, and process on high until finely ground. Measure out 2 cups of crumbs, and add to a bowl with melted butter. Mix well until the crumbs resemble the texture of wet sand. Gently and evenly press crumbs on the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Set aside to cool completely.

2. To a large bowl, add pudding mix and milk. Whisk for 2 mins until the pudding starts to thicken, then allow the pudding to sit for 5 mins to continue to thicken. Add cool whip to the bowl. Chop remaining 18 Oreos, and add to the bowl. Fold the mixture together until fully combined. Transfer pudding mix to cooled crust, and spread out into an even layer. Refrigerate for at least 8 hours, but preferably overnight.

3. To serve, garnish the pie with whipped cream and additional chopped cookies, if desired. Enjoy!
   

Recipe notes:

*I cheat and use canned whipped cream to decorate the pie, but you could make whipped cream from scratch or even skip it completely if you’d like.

*This pie can actually be frozen. I like to freeze individual slices, then thaw in the fridge when I’m ready to have a treat. 

*Note that we’re not using the measurement of milk that’s called for on the pudding package. We need the pudding to be a little thicker for the pie to firm up. You can also use whatever percentage of milk you have.