Oreo Pudding Pie
This is the kind of dessert I make when people say, “Bring something that travels well.” It’s simple, crowd-pleasing and wildly satisfying: a buttery Oreo crust, a tangy-smooth cream cheese layer, a silky instant pudding middle, and a cloud of Cool Whip crowned with extra crushed Oreos. No oven time. No drama. Just a reliable treat that looks and tastes like a bakery pie without the fuss.
I’ve made this pie on busy weeknights, for potlucks, and for a last-minute birthday when the only thing open was the grocery at 9 p.m. It’s forgiving, fast, and stores beautifully in the fridge for a day or three. If you want to change it up, the components respond well to small swaps—different pudding flavors, homemade whipped cream, or a sprinkle of sea salt to cut the sweetness.
If you’re new to refrigerated pies, I’ll cover the exact build order, what to buy, the little gear that makes assembly painless, and fixes for the few things that can go sideways. Read through quickly, then follow the straightforward steps. You’ll have a slice of nostalgia on the table in under an hour of hands-on time.
Ingredients
- 1 Oreo Crust — ready-made for speed; provides the crunchy, chocolate base and saves time making a crumb crust.
- 1 sleeve Oreo cookies crushed — extra texture and garnish; reserve some whole pieces if you like chunkier topping.
- 1 (8-ounce) block cream cheese softened — gives body and tang to the middle layer; bring to room temperature for smooth mixing.
- ½ cup unsalted butter softened — adds richness to the cream cheese filling; keep it soft but not melted for easy blending.
- 1 cup powdered sugar — sweetens and stabilizes the cream cheese layer; sift if lumpy for a silky texture.
- 1 (8-ounce) tub cool whip or homemade whipped cream — lightens the filling and tops the pudding; use Cool Whip for convenience.
- 1 (3-ounce) box Instant pudding white chocolate, vanilla or Oreo — the pie’s center flavor; any of the listed varieties work—choose based on how sweet or chocolate-forward you want the finished pie.
- 1½ cups milk — hydrates the instant pudding; use whole milk for the richest texture or 2% if you prefer slightly lighter.
Your Shopping Guide
Before you head to the store, take a quick inventory: do you have a tub of Cool Whip or the ingredients to make whipped cream? Do you own an Oreo crust or will you pick up a sleeve of Oreos and a pre-made crust? Buying one or two premade items gets you to the table faster. If you have the time and want to make a crust from scratch, keep reading—this recipe is written for a store-bought crust but the rest works the same.
For ingredient choices: cream cheese should be full-fat for the best texture and flavor. Instant pudding comes in many flavors—white chocolate and vanilla keep the pie lighter, while Oreo pudding intensifies the cookie theme. If you’d like to reduce sweetness slightly, choose a less-sweet pudding variety and pair it with homemade whipped cream rather than Cool Whip.
Bring a small spatula, a mixing bowl, and a whisk if you’re shopping for gear at the same time; nothing else is critical. One tip: buy an extra sleeve of Oreos if you expect lots of fans—people will always want seconds, especially when the cookie topping is generous.
From Start to Finish: Oreo Pudding Pie
- In a medium bowl, beat the softened cream cheese and softened butter together until smooth and no lumps remain.
- Add the powdered sugar to the cream cheese mixture and mix until fully combined.
- Gently fold in one-third of the Cool Whip (reserve the remaining Cool Whip in the refrigerator for the topping) until evenly incorporated.
- Spoon the cream cheese mixture into the Oreo crust and spread it into an even layer. Set the crust with the filling aside while you make the pudding.
- In a separate bowl, whisk the instant pudding mix into the 1½ cups milk until the pudding begins to thicken (about 1–2 minutes).
- Pour the prepared pudding over the cream cheese layer in the crust and smooth the top with a spatula.
- Spread the remaining Cool Whip evenly over the pudding layer.
- Sprinkle the crushed Oreo cookies (the whole sleeve) over the top of the pie.
- Refrigerate the pie for at least 1 hour, or until set, before slicing and serving.
Why Cooks Rave About It
There’s a practical reason this pie is popular: texture contrast. The crisp chocolate crust sets the stage, the cream cheese layer gives a pleasant tang and body, the pudding is creamy and smooth, and the Cool Whip keeps everything light. Each bite is balanced—rich, sweet, and with that unmistakable Oreo crunch on top.
It’s also reliable. No baking means fewer variables to manage: you don’t worry about overbaking or underbaking, and the components come together quickly. For potlucks or church socials, that predictability is gold. And because the recipe scales well, it’s easy to double or halve depending on your gathering size.
No-Store Runs Needed
If you’re assembling this from staples, here’s the minimal set of items that prevents an extra trip: an Oreo sleeve (you can crush them by hand or in a bag with a rolling pin), one block of cream cheese, butter, powdered sugar, instant pudding mix, milk, and a tub of Cool Whip. If you have those, you’re good.
Substitutions that avoid a run: use homemade whipped cream if you have heavy cream and a whisk. If you’re out of a premade Oreo crust, crush about 24–28 Oreos, mix with 4–5 tablespoons of melted butter, press into a pie plate, and chill for 10–15 minutes to firm up. That keeps the whole project doable with what’s in your pantry.
Kitchen Gear Checklist
- Medium mixing bowl — for the cream cheese and butter.
- Whisk — to mix the pudding efficiently.
- Spatula — for spreading layers cleanly.
- Measuring cup — for the 1½ cups milk.
- Pie plate or springform pan with an Oreo crust — to hold the pie.
- Optional: food processor or heavy-duty zip-top bag and rolling pin — to crush Oreos if making your own crust or extra topping.
Missteps & Fixes
Filling is lumpy
If the cream cheese and butter weren’t fully softened, you’ll see lumps. Pull the mixture into a bowl and continue beating, scraping the sides. A minute or two of steady mixing at medium speed should smooth it out. If that doesn’t work, warm the bowl briefly over a pan of warm water and mix again—be careful not to melt the mixture.
Pudding too thin or separated
Instant pudding should thicken within 1–2 minutes of whisking. If your pudding stays thin, whisk vigorously for the full 2 minutes then let it sit for another minute. If it’s still loose, it will likely firm up while chilling, but don’t pour a completely runny pudding over the cream cheese—let it sit at room temperature to thicken for an extra 5 minutes before assembling.
Pie isn’t setting
Refrigerate for longer. One hour is the minimum; two to three hours is safer if you want clean slices. If you assemble the pie and need it fast, pop it in the coldest part of your fridge and allow at least 90 minutes. Avoid the freezer—rapid freezing changes texture and can make the Cool Whip weep when thawed.
Fresh Takes Through the Year
Spring and summer: swap Cool Whip for fresh whipped cream flavored with a teaspoon of vanilla. Add fresh berries on the side to cut the sweetness and add a bright note.
Fall: use a spice twist—add a pinch of cinnamon to the cream cheese layer or swap the white chocolate pudding for a caramel or butterscotch instant pudding for warmth. Top with a few salted caramel drizzle lines if you want to look fancy.
Winter holidays: fold a tablespoon of espresso powder into the pudding for a mocha vibe, or top with chopped peppermint candies around the holidays for a peppermint-Oreo hybrid.
Behind the Recipe
This pie is a modern, no-bake riff on creamy layered desserts that have been around for decades. It combines store-bought conveniences—instant pudding, premade crust, Cool Whip—with a homemade touch in the cream cheese layer. That middle step of folding Cool Whip into the cream cheese is key: it lightens the tang and creates a stable, spreadable layer that contrasts the pudding’s silky body.
Technically, the structure relies on stabilization: powdered sugar helps stabilize the cream cheese; Cool Whip keeps the filling airy and holds the shape; instant pudding thickens quickly and sets as it chills. That’s why this pie holds together better than a simple whipped cream and pudding assembly.
How to Store & Reheat
Storage: Keep the pie tightly covered in the refrigerator. It will stay at peak texture for 2–3 days. After that, the crust may soften as it absorbs moisture from the filling and topping. If you anticipate serving later, assemble up to the pudding layer, refrigerate, and add the Cool Whip and crushed Oreos within a few hours of serving for the crispiest top.
Reheating: This pie is served cold—no reheating necessary. If you prefer a softer slice, let it sit at room temperature for 10–15 minutes before serving so the cream cheese and pudding soften slightly and flavors come forward.
Quick Questions
Can I use light cream cheese? Yes, but the texture will be slightly less rich. Full-fat gives the best mouthfeel.
What if I don’t have Cool Whip? Use homemade whipped cream stabilized with a tablespoon of powdered sugar or a teaspoon of cornstarch whipped in to help hold shape.
Can I make it ahead? Yes. Make up to 24 hours in advance for best texture. Add the crushed Oreo topping within 2–3 hours of serving if you want the crunch to stay crisp.
Serve & Enjoy
Bring the pie out chilled. Use a sharp, slightly warmed knife for neat slices—dip the blade into hot water and wipe dry between cuts. Serve with a dollop of extra whipped cream or a scattering of fresh berries if you like contrast. This is a dessert people remember: comforting, easy, and with dessert-table appeal.
Make it the day before a gathering if you can; the flavors relax and meld in the fridge, and you’ll thank yourself for the extra sleep on serving day. Enjoy every bite.
Oreo Pudding Pie
Ingredients
Ingredients
- 1 Oreo Crust
- 1 sleeve Oreo cookiescrushed
- 1 8-ounceblockcream cheesesoftened
- 1/2 cupunsalted buttersoftened
- 1 cuppowdered sugar
- 1 8-ouncetubcool whip or homemade whipped cream
- 1 3-ounceboxInstant puddingwhite chocolate, vanilla or Oreo
- 1 1/2 cupsmilk
Instructions
Instructions
- In a medium bowl, beat the softened cream cheese and softened butter together until smooth and no lumps remain.
- Add the powdered sugar to the cream cheese mixture and mix until fully combined.
- Gently fold in one-third of the Cool Whip (reserve the remaining Cool Whip in the refrigerator for the topping) until evenly incorporated.
- Spoon the cream cheese mixture into the Oreo crust and spread it into an even layer. Set the crust with the filling aside while you make the pudding.
- In a separate bowl, whisk the instant pudding mix into the 1½ cups milk until the pudding begins to thicken (about 1–2 minutes).
- Pour the prepared pudding over the cream cheese layer in the crust and smooth the top with a spatula.
- Spread the remaining Cool Whip evenly over the pudding layer.
- Sprinkle the crushed Oreo cookies (the whole sleeve) over the top of the pie.
- Refrigerate the pie for at least 1 hour, or until set, before slicing and serving.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Refrigerator
Notes
To make the pie easier to cut, put it in the freezer for about 20 minutes before serving and it will slice neatly.
