Why You’ll Love This Recipe
I love how fast and foolproof this recipe is—just a few ingredients, no oven, and maximum chocolatey goodness. The texture is soft and silky, with a bit of crunch from the crushed Oreos. It’s indulgent, nostalgic, and incredibly satisfying. Plus, it’s easy to make ahead and serve straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box chocolate pudding mix
2 cups whole milk
2 containers Cool Whip (8 oz each)
2 sleeves crushed Oreos (about 36 cookies)
Directions
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I start by crushing the Oreos using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. I like to leave a few larger chunks for texture.
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In a large bowl, I whisk together the chocolate pudding mix and cold milk until it thickens—usually about 2 minutes.
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Once the pudding is set, I fold in one container of Cool Whip until the mixture is light and fluffy.
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In a 9×13 dish or trifle bowl, I layer half of the crushed Oreos to form the base.
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I spoon the pudding-Cool Whip mixture over the Oreo layer, spreading it evenly.
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I top it off with the second container of Cool Whip, then sprinkle the remaining crushed Oreos generously over the top.
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I chill the pie in the fridge for at least 2 hours to let the layers set before serving.
Servings and timing
Yield: 12 servings
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Serving Size: 1 slice or scoop
Calories per Serving: ~280–320 (depending on pudding and Cool Whip brands)
Variations
When I want to switch things up, I sometimes use golden Oreos or mint Oreos for a different twist. I’ve also added a layer of cream cheese mixed with powdered sugar between the Oreo and pudding layers for a richer, cheesecake-like version. For extra indulgence, I drizzle chocolate syrup or hot fudge on top before serving.
Storage/Reheating
I store this dessert covered in the fridge for up to 4 days. It doesn’t freeze well because of the pudding and whipped topping, but it stays fresh and delicious in the fridge. I serve it cold—no reheating needed.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes, I’ve used homemade whipped cream before. I just make sure it’s stabilized (with a little powdered sugar or gelatin) so it holds up in the layers.
Can I make this ahead of time?
Absolutely. I usually make it the night before an event. It gives the flavors time to meld and the texture becomes even better.
What kind of pudding works best?
Instant chocolate pudding is my go-to. Just make sure it’s the instant kind and not the cook-and-serve version.
Can I add toppings?
Definitely. I like adding mini chocolate chips, crushed Oreos, or a drizzle of chocolate syrup on top for extra flair.
Do I need to use whole milk?
Whole milk gives the creamiest result, but I’ve used 2% and even almond milk in a pinch—just note that non-dairy milks may result in a softer set.
Conclusion
Oreo Mud Pie is the kind of simple, irresistible dessert I love making for just about any occasion. It’s creamy, chocolatey, and loaded with crushed Oreos—what’s not to love? Whether I’m feeding a crowd or just indulging at home, this easy no-bake treat always hits the spot.
Print
Oreo Mud Pie
- Total Time: 2 hours 10 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This easy Oreo mud pie is creamy, chocolatey, and loaded with crushed Oreos and Cool Whip—perfect for a quick, no-bake dessert everyone loves.
Ingredients
1 box chocolate pudding mix (instant, 3.9 oz)
2 cups whole milk
2 containers Cool Whip (8 oz each)
2 sleeves Oreos, crushed (reserve some for topping)
Instructions
Make the Pudding: In a mixing bowl, whisk together chocolate pudding mix and whole milk until thickened (about 2–3 minutes).
Layer the Base: In a serving dish or pie pan, add a layer of crushed Oreos.
Assemble: Spread half the pudding on top of the Oreos, then layer with one container of Cool Whip. Repeat with another layer of Oreos, pudding, and Cool Whip.
Top It Off: Sprinkle reserved crushed Oreos on top as garnish.
Chill: Refrigerate for at least 2 hours before serving to set and chill.
Notes
Use Double Stuf Oreos for extra creaminess.
Swap chocolate pudding with cookies and cream or vanilla for a twist.
For a firmer pie, freeze for 30 minutes before serving.
Optional: drizzle with hot fudge or chocolate syrup before serving.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
