Ingredients
- For the Pie Filling:
- 1 pre-made Oreo cookie crust
- 2 boxes instant vanilla pudding mix (3.4 ounces each)
- 4 cups cold milk
- 20 Oreo cookies, crushed
- 8 ounces whipped topping
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 5 Oreo cookies, crushed
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened.
- Fold the whipped topping gently into the pudding mixture using a spatula.
- Stir in the crushed Oreo cookies until evenly combined.
- Pour the filling into the pre-made Oreo cookie crust and spread evenly.
- In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Beat with a hand mixer or stand mixer for 4 to 5 minutes until stiff peaks form.
- Spoon or pipe the whipped cream over the pie.
- Sprinkle the crushed Oreo cookies on top for garnish.
- Refrigerate the pie for at least 2 hours before serving.
- Slice and serve chilled with extra whipped cream or cookie crumbs if desired.
Notes
- Whole milk works best for a thick and creamy pudding filling.
- Homemade whipped cream can replace store-bought whipped topping.
- Chocolate pudding can be used instead of vanilla for a richer flavor.
- Freeze the pie for about 1 hour for an ice cream-style texture.
- Store covered in the refrigerator for up to 4 days.
- Freeze tightly wrapped for up to 1 month.
- Crush Oreos in a zip-top bag or food processor for easy preparation.
- Allow at least 2 hours of chilling time for best texture and slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 31g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
