Easy No Bake Oreo Pudding Pie (5 Ingredients)

This Oreo Pudding Pie is an easy no bake dessert made with just 5 ingredients, including pudding, Cool Whip, Oreos, and whipped cream. It’s the dessert I reach for when I need something easy that still looks (and tastes) like I spent more time on it than I did.

After many years of making recipes for my family, I’ve learned that the desserts people remember most don’t have to be complicated. When I’m hosting a holiday party or family gathering, I love having an easy dessert like this Oreo Pudding Pie that I can put together earlier the same day and have chilling in the fridge, ready to go by the time guests arrive.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

5 simple ingredients, plus a 3-ingredient topping – Everything comes from the grocery store’s regular aisles, no specialty items needed.
Two-layer texture – A light, mousse-like pudding filling topped with real hand-whipped cream for a bakery-style finish.
No oven required – Ready for the fridge in about 15 minutes of hands-on time.
Budget-friendly – At just $11.13, a full 8-slice pie costs a fraction of a similar pie from a bakery case.

Ingredients

Pie

Oreo Pie Crust. We used a store-bought crust.
Instant Vanilla Pudding Mix. Make sure you’re using the small 3.4 oz boxes of instant pudding, not the larger 5.1 oz family-size boxes — using the wrong size will throw off how thick the filling sets.
Oreo Cookies. Crushed into pieces.
Whipped Topping. We used Cool Whip, but store brand is fine too.

Topping

Heavy Whipping Cream. Starting cold — and even chilling your mixing bowl and beaters for a few minutes first — helps the cream whip up to stiff peaks faster and hold its shape once it’s on the pie.
Powdered Sugar. You may need to sift the powdered sugar if it is lumpy.
Oreo Cookies. Crushed for topping.

Skip to the bottom for the complete ingredient list.

How to Make Oreo Pudding Pie

Step 1. Whisk together the instant pudding mix with the milk in a large mixing bowl until it starts to thicken slightly, about 2 minutes — it won’t be fully set yet, just noticeably thicker than when you started.

Step 2. Once combined, gently fold in the whipped topping — fold, don’t stir, so you don’t knock the air out of it and end up with a denser filling. Then carefully mix in the Oreo crumbs into the remaining pudding. You can use a food processor to crush the cookies. If you do not have one, place them inside a ziploc bag. Finally, pour the pudding filling into the pie pan.

Step 3. Make the topping using a chilled bowl. Pour the heavy whipping cream, powdered sugar and vanilla extract into the bowl. Use a stand up or hand held mixer for 4 to 5 minutes until stiff peaks start to form — the cream should hold its shape when you lift the beaters out, rather than folding back over on itself. Place the whipped cream in the pudding layer.

Step 4. Pour everything into the pie crust. Smooth with a spatula so it’s even. Then put the crushed Oreos on top of the pie. Allow to chill for 2 hours, or until the filling is fully set and no longer jiggly in the center.

For Cleaner Slices

Pop the pie in the freezer for about 20 minutes right before serving. It firms the filling up just enough to cut neat slices instead of a soft scoop — and a knife warmed under hot water helps too.

Variations

Change the pudding flavor. Chocolate pudding makes this a Chocolate Pudding Pie; cheesecake or white chocolate pudding both work well too.
Change the Oreo flavor. Golden Oreos, Red Velvet Oreos, or Mint Oreos all swap in easily — just match them with a complementary pudding flavor (Golden Oreos + vanilla, Red Velvet + cheesecake pudding, Mint + chocolate pudding).
Swap the crust. A plain graham cracker crust gives less Oreo flavor if you want it milder; a chocolate crust or gluten-free crust both work as substitutes.

Slice of Oreo pudding pie on a white plate.

FAQs

How to serve?

It is optional but even more delicious served with a dollop of whipped cream. We also like to put a whole Oreo cookie on top of each slice.

Another tasty idea to try includes mini Oreo cookies. It looks really pretty and tastes great too.

How to store?

Leftovers need to be covered and refrigerated. They will keep up to 5 days.

If you have a pie carrier, those work great for storage. If I am taking the pie somewhere, I use one of these. They are really handy.

Can you make this pie in advance?

It’s best eaten fresh — the Oreo crust starts absorbing moisture from the filling the longer it sits, which softens the crust from a crisp cookie base into something closer to mush. I make mine the morning of or up to about 6 hours before serving; the filling needs a minimum of 2 hours in the fridge to set anyway, so this fits naturally into same-day prep. If you need it ready further ahead than that, freeze the crust and filling separately and assemble the morning you plan to serve it instead.

How to make Oreo Crumbs?

You can use a food processor or blender. If you don’t have these, place inside a ziplock bag and crush with a wooden spoon or rolling pin.

Can I freeze this pie instead of refrigerating it?

I don’t recommend freezing this Oreo Pudding Pie. The pudding filling and whipped topping are designed to set in the refrigerator, and freezing can cause the texture to become watery or grainy once the pie thaws.

Why did my filling turn out runny instead of thick?

This almost always comes down to one of two things: using the large 5.1 oz pudding boxes instead of the small 3.4 oz size called for, or using cook-and-serve pudding instead of instant. Double-check your boxes before you start and give the pudding-and-milk mixture a full 2 minutes of whisking so it has time to thicken before you fold in the whipped topping.