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Recipe Ingredients

  • 1 8 oz. package Cool Whip, thawed
  • 4 oz. cream cheese, softened
  • ¼ cup powdered sugar
  • 1- 5.9 oz. pkg. Instant Chocolate Pudding Milk as called for on the pudding package
  • 1 pkg. of Double Stuffed Oreos, 10-18 cookies
  • 1 pkg. of Oreo Thin Bites Fudge Dipped Original Sandwich Cookies
  • 2 Tbsp. Butter

Recipe Directions

  • Using a food processor, crush up the Oreos to make the pie crust.
  • Stir your Oreo crumbs with the butter in a bowl until mixed well.
  • Spread out your Oreo mixture into the bottom of a pie pan (or pan of choice!) Don’t worry about greasing your pan before hand. You can make the Oreo mixture go up the sides like a typical pie crust, or use the Oreo fudge thins along the sides for some fun. (We love them!)
  • In a stand mixer, beat the cream cheese and powdered sugar together until fluffy.
  • Gently stir in the Cool Whip.
  • Remove about ½ of the Cool Whip mixture to a small bowl and place in the fridge.
  • Make the pudding according to the packaged directions. (In a medium bowl, whip pudding and 3 cups milk)
  • Gently fold in the remaining Cool Whip mixture.
  • Pour the chocolate pudding mixture into the pie pan, filling about ⅔ of the way.
  • Chop up and sprinkle crushed Oreos over the chocolate pudding mixture.
  • Gently layer the Cool Whip mixture over the Oreos. Don’t worry if the top layer doesn’t go on perfectly smooth…
  • The last thing you do is sprinkle more crushed Oreos on top. It will look amazing!
  • Cover your dessert with foil and place in the freezer for at least two hours. (preferably overnight.)

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