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The Best Easy No Bake Oreo Cream Pie

A thick slice of creamy oreo pie with a dark crust, layered filling, and crushed topping, served on a white plate.
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Make this creamy, rich No Bake Oreo Pie using simple ingredients. It has a crunchy cookie crust and a fluffy, mousse-like filling that tastes better than store-bought versions. This is the ultimate easy dessert for any gathering.

Ingredients

Scale
  • 1 package (14.3 ounces) Oreo cookies, divided
  • 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 heavy cream

Instructions

  1. Prepare the crust: Place 24 Oreo cookies (about half the package) in a food processor and pulse until fine crumbs form. Mix the crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. 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 combined. Gently fold in half of the thawed whipped topping until just combined. Spread this mixture evenly over the chilled Oreo crust.
  3. Prepare the pudding layer: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until the mixture thickens slightly. Let it sit for 5 minutes. Gently fold in the remaining half of the thawed whipped topping. Spread this layer over the cream cheese layer.
  4. Make the whipped topping: In a clean, chilled bowl, beat the heavy cream until stiff peaks form. Gently spread this whipped cream over the chocolate pudding layer.
  5. Garnish: Crush the remaining 24 Oreo cookies and sprinkle them evenly over the top layer of the pie.
  6. Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely before slicing and serving.

Notes

  • For an even richer flavor, use 1 cup of heavy cream instead of the instant pudding mix and milk combination, whipping it with 1/2 cup of powdered sugar for a true chocolate mousse filling.
  • If you do not have a food processor, place the cookies in a large zip-top bag and crush them using a rolling pin.
  • This pie tastes best when served cold directly from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/oreo-pie-best-easy-no-bake-recipe/