Go Back
–+ servings
Print Recipe
5 from 1 vote

Oreo Pudding Pie Recipe

This Oreo Pudding Pie is one of my favorite no-bake desserts! Layers of chocolate pudding, cream cheese, and Cool Whip come together for a cool, creamy treat that’s perfect for holidays, potlucks, or family dinners.
Prep Time15 minutes
Chill Time3 hours
Total Time3 hours 15 minutes
Course: Desserts
Cuisine: American
Keyword: Oreo Pudding Pie Recipe
Servings: 10 - 12 servings
Calories: 245kcal
Author: Lois

Equipment

Ingredients

  • 1 package Oreo cookies divided
  • 8 ounce package cream cheese room temperature
  • 1 ⅓ cups powdered sugar
  • 3 cups frozen whipped topping thawed
  • 1 (5.9-ounce) box instant chocolate pudding mix or 2 (3.9-ounce) boxes instant chocolate pudding mix
  • 3 cups milk
  • ¼ cup chocolate sauce

Instructions

  • In a large mixing bowl, using a hand mixer or KitchenAid mixer, beat together the cream cheese and powdered sugar until completely blended. Stir in ½ cup coarsely chopped Oreos. Fold in 1 ½ cups whipped topping.
  • In another mixing bowl, beat together the pudding mix and milk for 5 minutes or until the pudding has thickened.
  • Check the package label to see how long the pudding needs to set. Most instant pudding mixes take 5 minutes.
  • In a 9x13 casserole dish, place a layer of Oreo cookies.
  • Spoon the cream cheese mixture in dollops over the cookies and press into an even layer.
  • Spread the pudding over the cream cheese layer. Top with a layer of the remaining whipped topping.
  • Place the remaining cookies in a zip top bag and crush. Sprinkle over the whipped topping layer.
  • Cover and refrigerate for at least 3 hours, or overnight if possible, until the cookies soften and the layers set into a creamy, sliceable dessert.
  • Drizzle chocolate over the crushed cookies before serving.

Notes

Tips
  • Use instant pudding mix so the layers set properly without baking.
  • For best texture, crush the Oreos into small pieces but not fine crumbs.
  • Let the cream cheese soften before mixing to ensure a smooth, creamy filling.
Storage & Make Ahead
  • Cover and refrigerate for up to 3 days.
  • The pie can be made a day ahead to allow the flavors to blend and cookies to soften.
  • Freezing is not recommended, as the pudding and whipped topping may separate when thawed.

Nutrition

Serving: 1Serving | Calories: 245kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 154mg | Sugar: 20g