Here’s a no-bake, super-easy pudding pie that perfect for summer.
You can go hardcore with this and make your Oreo crust from scratch. Me? I’ve done that before, but honestly, I prefer the store version for both taste and ease of use.
The chocolate flavor here is great because it’s neither weak nor strong. If you want to amp it up, heck, that’s easy to do with more chocolate topping. When I made this for my folks, my brother thought it was even better with dulce de leche added to individual slices. It made it taste kinda like a Twix with that caramel-chocolate thing going.
I used mini Oreos for everything in this recipe. They chop up easily to throw in and I can often get them on sale for about a buck. Plus, my son loves eating the leftovers!
This is the perfect pie for a potluck or to stash in the fridge to slice up and cool off on a hot summer day.
Modified from Inside Bru Crew Life.
Bready or Not: Cookies and Cream Chocolate Pie
Ingredients
- 1 Oreo pie shell store bought or homemade
- 4 ounces cream cheese softened; half a box
- 1/3 cup confectioners' sugar
- 3 cups Cool Whip divided
- 2/3 cup Oreo cookie chunks
- 3.9 ounce instant chocolate fudge pudding mix
- 1 cup chocolate milk
- 10 - 15 mini Oreo cookies
- hot fudge squirt bottle or dulce de leche topping, optional
Instructions
- Set out the Oreo crumb pie shell so it is ready to be filled.
- Beat the cream cheese and powdered sugar together and fold in about 1/2 cup of Cool Whip. Stir in the Oreo chunks. Spread everything in the bottom of the crust.
- Using the same bowl or a new one, whisk together the pudding mix and chocolate milk. Fold in 1 cup of Cool Whip. Spread this as your second layer.
- Top off the pie with the remaining Cool Whip. Add mini Oreos around the edge or even crumble some for the top, if you wish. If you have squirt bottles of chocolate or dulce de leche, add some swirls or cross-hatching to the top.
- Chill pie at least two hours before serving. Keep refrigerated thereafter.
- OM NOM NOM!
