Cookies & Cream Pudding Pie

10  Ratings
  • 10 min prep
  • 3 hr 10 min total
  • Makes 8 servings.

Cookies & Cream Pudding Pie Recipe


  • 26 OREO Cookies
  • 1-1/2 cups cold milk
  • 1 cup vanilla ice cream, softened
  • 1 pkg. (4-serving size) chocolate instant pudding mix
  • 1 cup thawed COOL WHIP Whipped Topping


  • Arrange  cookies on bottom and up side of 9-inch pie plate. (Cookies should cover plate evenly.)
  • Pour  milk into medium bowl. Add ice cream. Beat with wire whisk until well blended. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 3 min.; pour into prepared pie plate.
  • Refrigerate  several hours or until set. To decorate, spoon whipped topping into resealable sandwich bag. Squeeze extra air out of bag; close tightly. Snip a small corner off bottom of bag with scissors. Squeeze bag gently to make design. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Recipe Tips

Size-WiseA portion, 1/8 of the pie, is all that is needed to provide big chocolate flavor.

How to Thaw COOL WHIPPlace unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in the microwave.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 300 
    • Total fat 12 g
    • Saturated fat 5 g
    • Cholesterol 10 mg
    • Sodium 470 mg
    • Carbohydrate 46 g
    • Dietary fiber 1 g
    • Total sugars 31 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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