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Oreo Pie is an easy no bake pie recipe with Oreo crust and full of simple ingredients: cookies, pudding, and marshmallows! It’s a creamy, fluffy pie that’s got Oreo cookies ‘n cream flavor in every single bite!

slice of oreo pie on a white plate with chocolate drizzled over top


This No Bake Oreo Pie Recipe is an easy recipe made with pudding, chocolate sandwich cookies, whipped topping, and marshmallows – it’s basically my Oreo Fluff Recipe put into a crust and it’s absolutely fantastic. We are obsessed with Oreo cookies around here – we can barely go a day without one of us eating at least one cookie – so making a pie out of them? It’s one of our favorite desserts!

  • Use a store-bought Oreo pie crust or make my homemade cookie crust
  • You can make the pie filling by hand – no electric mixer needed! The creamy filling and crunchy cookies is the perfect combo!
  • Cool whip makes this super easy but you can swap homemade whipped cream if you prefer.
Top-down view of dessert ingredients on a white counter: bowls of mini marshmallows and chopped Oreos, a package of vanilla pudding mix, a carton of milk, and a tub of Cool Whip. Everything is set to create the perfect Oreo Pie with its crumbly crust labeled and ready.

Ingredients Needed

  • Oreo Crust – homemade or use a storebought crust.
  • Instant vanilla pudding mix – Be sure to use INSTANT pudding. Sugar-free can be substituted also!
  • Nonfat milk – to make the pudding
  • Cool Whip – whipped topping makes this an easy as ever cream pie, but you can also use freshly whipped cream.
  • Marshmallows – I love adding mini marshmallows to give the pie a little extra body and texture.
  • Oreos – Adds crunch and extra flavor dreamy pie.
4 photos showing steps to make oreo pie

How to make Oreo Pie

  1. If you’re going to make a homemade crust, make it and chill it first.
  2. Whisk together the pudding and milk in a large bowl and let it sit to firm up.
  3. Fold in cool whip, then fold in chopped Oreos and marshmallows.
  4. Spoon into pie crust and chill to firm up!

Variations

  • Swap freshly whipped cream: Beat 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form and fold into pie crust.
  • Use a homemade pie crust: Chop 25 Oreos in a food processor until they’re fine crumbs and mix with 5 tablespoons melted butter then press into 9-inch pie plate.
Oreo pie with crushed Oreos on top in a silver pie tin

Expert Tips

  • Be sure to chill it a few hours before slicing to ensure it sets.
  • Store it in the refrigerator for up to 3 days. If you use cool whip you can store in the freezer for up to a month, well wrapped with plastic wrap.
  • Substitute Golden Oreos or any flavor Oreo for the crust and filling – a Mint Oreo Pie would be amazing!
  • Sprinkle the top of the pie with Oreo crumbs for decoration.

FAQs

Can I freeze this pie?

If you made this with cool whip you can freeze it, but not if it’s made with whipped cream.

Can I make a homemade crust?

Yes just crush 25 Oreos (with the filling) in a food processor and stir with 5 tablespoons melted butter.

How long does this pie last?

This will last about 3 days in the refrigerator if made with whipped topping.

slice of oreo fluff pie on white plate

Oreo Fluff Pie Recipe

4.23 from 44 votes
This is an easy no bake pie recipe with Oreo crust and full of Oreos, pudding, and marshmallows! It's a fluff salad in a pie crust!

Recipe Video

Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Yield 10 servings
Serving Size 1 slice

Ingredients
 

  • 1 3.4 ounce box instant vanilla pudding mix
  • 1 ½ cups (355ml) nonfat milk
  • 1 8 ounce container Cool Whip
  • 30 Oreos chopped
  • 2 cups mini marshmallows
  • 1 9-inch Oreo Crust (or make an Oreo Crust from scratch)
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Instructions

  • Whisk together pudding mix and milk. Let sit for about 3-4 minutes, or until soft set. Fold in Cool Whip.
  • Add chopped Oreos and marshmallows. Stir to combine. Place in prepared pie crust. Pile it high; you may have some filling left over.
  • Cover and chill for at least 4 hours before serving. Store in refrigerator for up to 3 days.

Recipe Notes

  • To substitute homeamde whipped cream: beat 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form and fold in the mixture in place of cool whip.
  • You can use sugar-free pudding mix and/or change up the pudding flavor too.

Recipe Nutrition

Serving: 1slice | Calories: 344kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 402mg | Fiber: 2g | Sugar: 35g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.23 from 44 votes (41 ratings without comment)

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11 Comments

  1. I make this every year and everyone loves it. My family, my boyfriendโ€™s family, and my coworkers all look forward to this pie every year. Iโ€™m making two right now.
    Will probably make more for Christmas.
    Sometimes I substitute graham cracker crust for Oreo crust cause people like that. Not so overwhelmingly chocolatey.