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No Bake Chocolate Pie

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Total Time 2 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 36 Oreo cookies about 1 2/3 cups cookie crumbs
  • 6 tbsp unsalted butter melted
For the Filling:
  • 2 3.9 oz packages Jell-O chocolate flavor instant pudding mix
  • 1 3/4 cups cold whole milk
  • 1 8 oz container thawed frozen whipped topping, like Cool Whip
  • 1/2 cup mini semi-sweet chocolate chips for garnish

Method
 

Make the Crust:
  1. Crush Oreos into fine crumbs by pulsing in a food processor or placing in a ziplock bag and rolling with a rolling pin.
  2. Mix cookie crumbs with melted butter until well blended.
  3. Press mixture firmly into a 9-inch pie dish. Refrigerate for 30 minutes.
Make the Filling:
  1. Whisk together both packages of pudding mix and 1 3/4 cups milk in a large bowl until very thick and smooth, about 2 minutes.
  2. Spread half the pudding evenly into chilled pie crust.
Make the Topping:
  1. Fold remaining pudding together with half the tub of whipped topping until well blended.
  2. Carefully spread this over the layer of pudding in the pie crust.
Finish the Pie:
  1. Spread remaining whipped topping evenly over the top.
  2. Refrigerate pie for at least 2 hours before serving.
  3. Just before serving, garnish pie with mini chocolate chips.

Notes

Pie will keep well refrigerated for 2-3 days.
For longer storage, omit garnish, cover pie tightly and freeze for up to 2 months. Thaw overnight in fridge before serving.

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