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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
