Ingredients
Equipment
Method
- Start by deciding whether you want to purchase a pre-made Oreo cookie crust or make your own. If you opt for homemade, preheat your oven to 350°F. Grab your 9-inch pie pan and spray it with cooking spray to ensure nothing sticks.
- Using a powerful blender or food processor, blend the Oreos into fine crumbs. Measure to make sure you have about 1 and 3/4 cups of crumbs. Transfer them into a bowl.
- Next, add the melted unsalted butter and the optional salt to the crumbs. Stir everything until a thick dough forms. This will be your crust.
- Now, pour the mixture into your greased pie pan. Use the bottom of a 1/4-cup measuring cup to firmly press the crust into the pan, spreading it evenly across the bottom and up the sides.
- Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and let it cool completely.
- While the crust cools, take two packages of chocolate instant pudding and add them to a large mixing bowl. Pour in the whole milk and whisk briskly for about 2 minutes, ensuring the mixture becomes nice and thick.
- Once thickened, take away 1 and 1/2 cups of the pudding mix and spread it evenly into the bottom of the cooled Oreo crust. This forms the first layer.
- Combine the remaining pudding with half of the thawed whipped topping. Spread this mixture evenly over the first layer you just created.
- Finally, use a clean spatula to spread the rest of the whipped topping on top of everything. Chill the pie in your refrigerator for 2 to 4 hours to allow it to set properly.
- When it’s time to serve, warm a very sharp knife under hot water and dry it off. This will help you make clean slices. Be sure to rinse and dry the knife between each cut for the best results. If desired, sprinkle with mini chocolate chips before serving. Enjoy this delicious treat!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 to 3 days to keep it fresh.
Tip 1: Be sure to use chocolate instant pudding mix, not cook-and-serve. Don’t use sugar-free or reduced-calorie; they won’t set the same. Check that the box says 3.9-ounce before purchasing.
Tip 2: You can use 2% or 1% milk for a less dense pie, but I don’t recommend skim milk or plant-based milk alternatives.
Tip 3: Reduced-fat, low-fat, sugar-free, and fat-free Cool Whip won’t work the same as regular Cool Whip. Be sure it’s entirely thawed before adding it to the mix.