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The Ultimate No-Bake Oreo Pie: Creamy Dessert Perfection

A perfect slice of layered Oreo pie featuring a dark crust, light filling, chocolate layer, and crushed cookie topping.
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Create the best Oreo Pie without turning on your oven. This easy, no-bake recipe delivers a rich, creamy mousse texture that rivals any bakery version, perfect for simple entertaining or holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping (like Cool Whip), thawed
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 1 cup crushed Oreo cookies, for topping

Instructions

  1. Prepare the crust: Combine the 1 1/2 cups of crushed Oreos with the melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined and creamy. Gently fold in half of the thawed whipped topping until just blended. Spread this mixture evenly over the chilled Oreo crust.
  3. Prepare the pudding layer: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about two minutes, until the mixture begins to thicken. Let it stand for five minutes.
  4. Assemble the pie: Gently fold the remaining half of the whipped topping into the thickened chocolate pudding mixture. Spoon this chocolate mousse layer over the cream cheese layer in the pie crust.
  5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
  6. Serve: Before serving, sprinkle the remaining 1 cup of crushed Oreos over the top of the pie. Slice and serve cold.

Notes

  • For an even richer, more decadent filling, substitute the instant chocolate pudding with a homemade chocolate custard base.
  • If you prefer a firmer crust, bake the buttered crumb mixture at 350°F (175°C) for 8 minutes, then cool completely before filling.
  • This pie tastes best when served within 2 days of making.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-no-bake-oreo-pie-recipe/