No Bake Chocolate Chip Cookie Pudding Pie
This No Bake Chocolate Chip Cookie Pudding Pie is a delightful, easy-to-make dessert combining crunchy cookie crust and creamy pudding filling with mini chocolate chips!
Servings: 8 servings
Ingredients
- 2 cups Chocolate Chip Cookies such as Chips Ahoy, crushed into fine crumbs
- 4 tablespoons Unsalted Butter melted
- 1 box Instant Vanilla Pudding 3.4 ounces
- 1 cup Milk
- 1/2 cup Mini Chocolate Chips
- Whipped Cream for garnish or whipped topping
- Additional Cookies for garnish
Instructions
- Crush the chocolate chip cookies into fine crumbs using a rolling pin in a zip-top bag or a food processor.
- In a mixing bowl, combine the cookie crumbs with melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed.
- Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Ensure it is evenly spread and compact.
- In a separate bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes until thickened.
- Gently fold mini chocolate chips into the pudding mixture, ensuring even distribution.
- Pour the pudding mixture into the prepared cookie crust and spread evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the pudding is set and the crust is firm.
- Remove the pie from the refrigerator, top with whipped cream or whipped topping, and garnish with additional chocolate chip cookies. Slice and serve.
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Whisk
- Spoon or Spatula
- Refrigerator
Notes
- Use different cookie types like peanut butter or Oreo for unique flavors.
- Add fresh fruit or nuts to the pudding for extra texture and taste.
- Ensure cookies are crushed finely to avoid a crumbly crust.
- Chill the pie long enough to allow the filling to set properly.
- Make ahead by preparing the crust a day early and filling it before serving.