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
Instructions
Make the Crust:
- Crush Oreos into fine crumbs by pulsing in a food processor or placing in a ziplock bag and rolling with a rolling pin.
- Mix cookie crumbs with melted butter until well blended.
- Press mixture firmly into a 9-inch pie dish. Refrigerate for 30 minutes.
Make the Filling:
- 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.
- Spread half the pudding evenly into chilled pie crust.
Make the Topping:
- Fold remaining pudding together with half the tub of whipped topping until well blended.
- Carefully spread this over the layer of pudding in the pie crust.
Finish the Pie:
- Spread remaining whipped topping evenly over the top.
- Refrigerate pie for at least 2 hours before serving.
- 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.
For longer storage, omit garnish, cover pie tightly and freeze for up to 2 months. Thaw overnight in fridge before serving.