Mint Oreo Pudding Pie

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. You get the crunch of the Oreo crust against the creamy chocolate goodness of the pudding and the cloud-like whipped topping.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 8 Servings

Calories: 376 kcal per serving

Ingredients

28 - Oreo cookies
4 tablespoons - Butter
2 ⅞ ounces - Chocolate pudding mix
1 ¾ cups - Milk
8 ounces - Whipped topping
1 tsp - Mint extract
2–3 drop - 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.

Nutrition