This Mint Oreo Pudding Pie is a fantastic no bake dessert recipe. The cookie pie crust is the perfect base for the layers of creamy mint chocolate pudding and light whipped cream. It’s perfect for a St. Patrick’s Day party or Easter.
If you love oreos, try my easy Oreo Fudge and my Air Fryer Deep Fried Oreos. They are both delicious ways to enjoy your favorite cookie.
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Why this Mint Oreo Pudding Pie Recipe is a Keeper
This cookies and cream no bake treat is simple, satisfying and super easy to customize for any occasion.
- No-Bake Ease: I love this oreo pudding pie recipe in the summer. Keeping the oven off is a win.
- Crowd-Pleaser: It’s basically a giant, sliceable version of a mint milkshake.
- Texture Contrast: You get the crunch of the Oreo crust against the creamy chocolate goodness of the pudding and the cloud-like whipped topping.
How Do I Keep the Pudding Pie from Being Runny?
Cool the pudding before adding it to the crust. Warm pudding melts whipped topping and softens the crust, which makes everything looser. Chill the pie long enough. Most pudding pies need at least 4 hours, and overnight is even better for clean slices.
Pro Tip for No Bake Oreo Pie
For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. This prevents the pudding from sticking to the blade and tearing the crust.
Ingredients for Mint Chocolate Pie with Whipped Topping
You will need just a few ingredients to make this delicious chocolate pudding pie.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Jello Pudding: A box of instant pudding will be the base for your pie. You could also use vanilla pudding mix for the mousse pie filling.
- Mint Extract: This is what will bring all the minty goodness to the oreo pudding pie.
- Whipped Cream: If purchasing a tub from the store, make sure it’s thaw before using. You could also whisk together some homemade whipped cream with heavy cream, vanilla and powdered sugar.
Variations – Try a Gluten Free Oreo Pie
Pudding pie recipes are super customizable. Transform this one by trying different cookies or using other filling ingredients. Use your favorite package of oreos.
- Crust: Swap Mint Oreos for Golden Oreos for a “Grasshopper” vibe, or use a pre-made chocolate graham cracker crust to save time.
- “Boozy” Version: Add a splash of Crème de Menthe to the pudding mixture for an adult dinner party twist on the oreo pudding pie.
- Extra Protein/Richness: Substitute half of the milk with Greek yogurt or softened cream cheese for a “cheesecake-style” pudding pie.
Special Equipment Needed for the Oreos Dessert
Sometimes a recipe can be made much faster when using the right piece of kitchen equipment. Like a stand mixer or large mixing bowl with a hand mixer.
- Food Processor: Use a food processor to pulse the Oreos into fine crumbs for the Oreo cookie crust (though a plastic bag and a rolling pin work for a workout).
- Offset Spatula: To get those beautiful swoops and swirls in the whipped topping.
- Electric Mixer: You will need either a hand or a stand mixer with a large mixing bowl.
How to Make Easy Oreo Chocolate Pie with Cool Whip
This easy chocolate pie recipe comes together in just 3 easy to follow steps. Mint Oreo pie is so easy and delicious, I come back to them again and again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep Oreo Pie Crust: Add 24 Oreo cookies to a blender or food processor and pulse. Mix the crumbs with melted butter and press into a pie pan. Let chill for 1 hour.
- Chocolate Pudding: In a large bowl, beat together the milk and instant pudding mix. Spread half of the mixture into the chilled pie crust, then mix mint extract and half of the whipped cream to the rest. Spread onto the pie.
- Add the Cool Whip and Chill to Allow Pie to Set: Add a couple drops of green food coloring to the rest of the whipped topping and mix well. Spread onto the pie and let chill for 4 hours. Crush the rest of the Oreos to sprinkle on top.
Prep Ahead Suggestions for Oreo Crust and Pie
This recipe is already really easy, but there are a few things you can do to prepare ahead of time.
- Chill Time: This pie must chill for at least 4 hours, but overnight is better. This gives the crust time to set and the flavors to meld.
- Make the Crust: Make the crust ahead of time so that it’s completely cold when adding the filling. Store covered in the fridge.
- Make Pudding: Whip up the chocolate pudding mix and milk for the pudding filling ahead. Letting it sit for a while will allow it to thicken. Store in the fridge in an airtight container.
Alternate Methods for Oreo Pudding Pie with Whipped Cream
Alternatively, you can freeze this non bake Oreo pie or make it into individual servings.
- Individual Jars: Instead of one large pie dish, layer the crust and pudding in mason jars for portable, pre-portioned “dirt cups.”
- The “Frozen” Method: Instead of refrigerating, put it straight in the freezer in a freezer safe container for an ice cream cake texture. Save oreo crumbs for the top of the pie.
Store and Use Leftover No Bake Oreo Pudding Pie
- Storing: Store leftover pie in a pie carrier or a large airtight container. Pudding easily absorbs odors from the fridge (nobody wants onion-flavored mint pie).
- Using Leftovers: Throw a leftover slice (chocolate Oreo pie crust and all) into a blender with a scoop of vanilla ice cream and a splash of milk for a delicious milkshake.
- Pudding Parfaits: Scoop leftover pie into bowls and top with extra chocolate syrup, crushed cookies and fresh mint leaves.
Common Questions About This Mint Pie Recipe
Sure, but make sure it’s completely chilled before using.
Gel food coloring tends to result in brighter colors than liquid food coloring. You could also try combinations of green and yellow to find the perfect shade of green.
Nope! The Oreo cookie filling actually helps the crust stay together.
Expert Tips for Making Oreo Cream Pie
- Don’t Scrimp on the Butter: When making the crust, ensure every crumb is moistened with melted butter so it doesn’t crumble away when you lift a slice.
- The Mint Balance: If you are adding peppermint extract yourself, start with 1/4 teaspoon. It is incredibly potent, too much and your pie will taste like toothpaste!
- Garnish Last: Add your crushed Oreos or chocolate shavings right before serving so they stay crunchy.
- Serve With: Serve with St. Patrick’s Day Cupcakes, Fruit Salad with Cool Whip or Easy Shamrock Pretzels.
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Mint Oreo Pudding Pie
Equipment
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Ingredients
- 28 Oreo cookies, divided
- 4 Tablespoons Butter
- 2.9 ounces Chocolate pudding mix, 1 packet
- 1 ¾ cup Milk
- 8 ounces Whipped topping, thawed, divided
- 1 teaspoon Mint extract
- 2-3 drops Green food coloring
Instructions
- Crush 24 of the Oreo cookies in the bowl of a food processor until crumbs have formed, set the other 4 cookies aside as these will be the topping.
- Melt the butter in a medium bowl and stir in the Oreo cookie crumbs. Press the crumb mixture into the bottom and up the sides of the pie plate. Refrigerate for 1 hour to set.
- In a large bowl, beat the pudding mix and milk for 3 minutes. Pour half the mixture into the bottom of the prepared and chilled pie plate and spread evenly.
- Add in half the whipped topping and the mint extract to the rest of the pudding mix and beat on low until combined. Pour into the pie plate and spread evenly to the edges.
- Add 2-3 drops of green food coloring to the other half of the whipped topping and stir until a solid color has formed. Spoon onto pie and gently spread all the way to the edges.
- Chill for at least 4 hours, or until ready to serve.
- Once ready to serve, crush the remaining 4 Oreo cookies and sprinkle over the pie.
Christina’s Notes
- Pulse, don’t pulverize, the Oreos: You want a mix of fine crumbs and a few small cookie bits. This gives the crust structure while keeping that classic Oreo crunch.
- Pack the crust firmly—especially up the sides: Use the bottom of a measuring cup to press the crumbs tightly. A well‑compacted crust won’t crumble when sliced and holds up beautifully under a creamy filling.
- Reduce the milk slightly for a firmer set: Use about ¾ of the milk called for on the pudding box. This keeps the filling sliceable instead of soupy.
- Fold in the whipped topping gently: Overmixing deflates the air and makes the filling dense. Use a wide spatula and light, sweeping motions to keep it fluffy.
- Add mint flavor in layers: Mint Oreos. A splash of peppermint extract (go light—it’s strong) chopped Andes mints or mint chips.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.