Oreo Mud Pie Chill (Print-Friendly Version)
Crushed Oreos, chocolate pudding, and whipped topping create a fluffy, no-bake dessert with creamy and crunchy layers.
# What You'll Need:
→ Base
01 -
120 g original Oreo cookies, crushed
→ Chocolate Pudding Layer
02 -
96 g instant chocolate pudding mix
03 -
480 ml whole milk, cold
→ Whipped Topping
04 -
240 g whipped topping (e.g., Cool Whip), thawed
→ Garnish
05 -
30 g Oreo cookies, roughly crushed
# How to Make It:
01 -
Whisk instant chocolate pudding mix and cold whole milk together in a large bowl for 2–3 minutes until slightly thickened. Allow pudding to stand for several minutes to fully set.
02 -
Gently fold thawed whipped topping into the pudding base with a spatula, using slow strokes to maintain a light, airy texture. Mix until a uniform pale chocolate colour is achieved.
03 -
Reserve half of the crushed Oreo cookies for garnishing. Fold the remaining crushed Oreos into the pudding mixture until just distributed for optimal texture.
04 -
Transfer the pudding mixture into a serving dish or pie plate. Evenly sprinkle the reserved crushed Oreos over the top for a visually appealing finish and added crunch.
05 -
Refrigerate dessert for a minimum of 2 hours to firm up and ensure well-blended flavours. Serve chilled, garnished with extra whipped topping if desired.
# Additional Tips:
01 -
Best served chilled for optimal texture and flavour balance.
02 -
This dessert can be prepared up to a day in advance for convenient entertaining.
03 -
For a dairy-free variation, substitute plant-based milk, instant chocolate pudding mix, and nondairy whipped topping.
04 -
Crushing cookies in a sealable bag with a rolling pin produces evenly sized pieces and reduces mess in the kitchen.
05 -
Topping with crushed Oreos just before serving preserves their crunch.