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Recipe compliments of www.ITISAKEEPER.com

A glass pie dish with a partially sliced Oreo Pudding Pie, topped with green cream and crumbled Oreo cookies. Two Oreo cookies are on the table nearby.

Mint Oreo Pudding Pie

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Mint Oreo Pudding Pie is one of my favorite spring no bake desserts. The crisp crust goes great with the layers of pudding and whipped topping.
Prep Time : 20 minutes
Chill Time : 4 hours
Total Time : 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Calories: 381kcal
Author: Christina Hitchcock

Equipment

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.
 

MY NOTES