A rich, creamy, and chocolatey treat that requires zero oven time—this No-Bake Oreo Mud Pie is the perfect dessert for any occasion. With layers of crushed Oreos, smooth chocolate pudding, and fluffy whipped topping, I always find it to be an easy crowd-pleaser. Whether I’m entertaining guests or craving something sweet, this pie hits the spot every time.
Why You’ll Love This Recipe
I love how simple and satisfying this pie is. The crust is made entirely from Oreos, giving it that familiar cookies-and-cream flavor. The filling is luscious and creamy thanks to instant pudding and whipped topping, and it all comes together without turning on the oven. It’s perfect for summer days or when I just don’t feel like baking. Plus, the garnish of whole Oreos on top makes it look just as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust: 24 Oreo cookies (about 12 oz), finely crushed (filling included) 3 tbsp unsalted butter, melted
For the Filling: 1 (6 oz) box instant chocolate pudding mix 3 cups cold whole milk 8 oz (1 tub) frozen whipped topping, thawed 12 Oreo cookies, coarsely crushed
For the Topping: 8–10 whole Oreo cookies Additional whipped topping (optional)
Directions
Make the Crust: I start by combining the crushed Oreos and melted butter in a bowl, mixing until the texture reminds me of wet sand. Then I press this mixture firmly into a 9-inch pie plate or springform pan, making sure to go up the sides. I let it chill in the fridge while I move on to the filling.
Prepare the Pudding Base: In a large bowl, I whisk the pudding mix with cold milk for about 2 minutes, until it thickens up nicely. Then I let it rest for 5 minutes to fully set.
Fold in Whipped Topping & Cookies: Once the pudding is set, I gently fold in the thawed whipped topping until everything is smooth. Then I stir in the crushed Oreos to give the filling some texture and that signature crunch.
Assemble the Pie: I pour the mixture into the chilled crust and smooth the top with a spatula. Then I cover it loosely with plastic wrap and refrigerate for at least 2 hours so it can firm up.
Garnish & Serve: Just before serving, I top the pie with whole Oreos in a decorative pattern. Sometimes I add extra swirls of whipped topping for a little flair.
Servings and timing
This No-Bake Oreo Mud Pie serves about 8 people and takes roughly 20 minutes to prepare, plus at least 2 hours of chilling time in the refrigerator before serving.
Variations
I like to swap the chocolate pudding for cookies and cream pudding for an extra Oreo punch.
For a peanut butter twist, I mix in a couple of tablespoons of creamy peanut butter into the pudding mixture.
If I want a crunchier texture, I add mini chocolate chips or chopped nuts along with the crushed Oreos in the filling.
For a minty spin, I use mint Oreo cookies and add a drop or two of peppermint extract to the pudding base.
To make it gluten-free, I use gluten-free chocolate sandwich cookies instead of regular Oreos.
Storage/Reheating
I keep any leftovers covered in the refrigerator for up to 4 days. Since this pie is best served chilled, there’s no reheating needed. If I want to prepare it ahead, I usually make it the night before and garnish it just before serving.
FAQs
How far in advance can I make this Oreo mud pie?
I usually prepare it a day ahead and let it chill overnight. It actually sets even better this way and the flavors meld beautifully.
Can I use homemade whipped cream instead of whipped topping?
Yes, I often make fresh whipped cream by beating heavy cream with a little sugar until stiff peaks form. It works just as well.
Do I need to remove the Oreo filling for the crust?
No, I keep the filling in—it helps bind the crust and adds flavor.
Can I freeze this pie?
Yes, I can freeze it for up to a month. I just make sure to wrap it tightly. When ready to serve, I let it thaw in the fridge for a few hours.
What can I use if I don’t have instant pudding mix?
If I don’t have pudding mix, I make a quick chocolate mousse using melted chocolate and whipped cream, though the texture will be a bit richer and less firm.
Conclusion
This No-Bake Oreo Mud Pie is one of those effortless desserts that I keep coming back to. It’s rich, creamy, and packed with Oreo goodness—all without touching the oven. Whether I’m making it for a party or just indulging in a weeknight treat, it never disappoints.
This No-Bake Oreo Mud Pie features a crunchy Oreo cookie crust filled with luscious chocolate pudding, fluffy whipped topping, and chunks of Oreo cookies. It’s rich, creamy, and irresistibly easy—perfect for any occasion and no oven required.
Total Time:2 hours 20 minutes
Yield:8 servings
Ingredients
For the Crust:
24 Oreo cookies (about 12 oz), finely crushed (with filling)
3 tbsp unsalted butter, melted
For the Filling:
1 (6 oz) box instant chocolate pudding mix
3 cups cold whole milk
8 oz frozen whipped topping, thawed
12 Oreo cookies, coarsely crushed
For the Topping:
8–10 whole Oreo cookies
Additional whipped topping (optional)
Instructions
In a bowl, mix crushed Oreos and melted butter until combined. Press into a 9-inch pie plate or springform pan. Chill in the refrigerator.
In another bowl, whisk pudding mix with cold milk for 2 minutes. Let stand for 5 minutes to thicken.
Fold in the whipped topping until smooth, then stir in crushed Oreos.
Spread the filling into the prepared crust. Smooth the top, cover loosely, and refrigerate for at least 2 hours.
Before serving, decorate with whole Oreo cookies and extra whipped topping if desired.
Notes
Use cookies and cream pudding for an extra Oreo punch.
Add mini chocolate chips or chopped nuts for more texture.
Mint Oreos and a drop of peppermint extract give a refreshing twist.
Use gluten-free chocolate sandwich cookies for a gluten-free version.
Homemade whipped cream can be used in place of store-bought topping.
