Try This No-Bake, Cookies and Cream Pie Recipe With Chocolate Pudding

I’ve been having a bit of a sweets craze/obsession lately, which led to the development of this sinfully delicious no-bake cookies and cream pie recipe.

What was your favorite type of ice cream when you were a kid? Mine –  COOKIES AND CREAM! I remember when we were at my grandma and pop’s house, my grandma always used to make my brother and I milkshakes. Hands down, my request was always a cookies and cream milkshake. What kind of ice cream do you want, Julie? Cookies and cream. What kind of milkshake do you want, Julie? Cookies and cream. To this day, cookies and cream is sill my favorite type of ice cream.

Oreo cookies are what makes cookies and cream ice cream so special. Those two little crunchy chocolate sandwich cookies separated by that creamy cream cream make one of the best things the habitants of this planet have ever tasted.

So anyways, about this pie. I know I said a lot of stuff about ice cream at the beginning of this post. But there isn’t any ice cream in this pie. There are six simple ingredients in this Cookies and Cream Pudding Pie: pie crust, Cool Whip, chocolate pudding, chocolate sandwich cookies, milk and salted caramel sauce.

Notice I said chocolate sandwich cookies. I didn’t use Oreo cookies. I used the Back to Nature chocolate sandwich cookies, which taste just like Oreo cookies. No joke, there weren’t any regular sized packs of Oreo cookies in the grocery store I was shopping in and I wasn’t going to purchase a ginormous package of them. Things could get dangerous with giant packag of Oreo cookies in my house. As if they weren’t dangerous enough with this pie just sitting around, waiting to be devoured.

A few things you should know about this pie. It isn’t made from scratch. It uses boxed pudding mix and a store-bought pie crust. Gasp. If boxed mixes or pie crusts aren’t your thing, then this recipe probably isn’t for you. There are a ton of great made from scratch pudding and pie crust recipes on the internet and in cookbooks so if only eating foods made totally from scratch is your thing, I’d suggest checking out some of those recipes.

While I love making things from scratch, I’m a pretty busy gal and just don’t feel like slaving away in my kitchen all the time. So sometimes I’m lazy. And when I’m lazy, I don’t mind cutting corners and using boxed mixes to make some of my sweet treats. If it means that I will have time to spend on other things, then it’s for me. I know a lot of you are the same way so that’s why I like to share some of these quick and easy, not made from scratch recipes on my blog.

For those of you who are like “woohoo hooray for easy recipes that take less than 30 minutes to make” I present to you one of the best semi-homemade pies ever: the Cookies and Cream Chocolate Pudding Pie. Enjoy!

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Why This Cookies and Cream Pie Recipe Works

There’s a reason this pie has become a family favorite. It captures the nostalgic flavor of cookies and cream, but the pudding base adds richness that makes each bite feel a little more indulgent than your average no-bake dessert. The texture is what really sells it. The chocolate pudding is smooth and creamy, the whipped topping is light, and the crushed cookies give just the right amount of crunch.

I love how approachable it is, too. You don’t have to fuss with baking a complicated filling or worrying about anything setting up in the oven. If you can whisk pudding and fold in whipped cream, you can make this pie. It’s one of those desserts you can throw together on a busy weekday afternoon, yet it still feels special enough to serve at a holiday table.

The caramel drizzle is what takes this recipe over the top. It adds a sweet, buttery note that balances the chocolate and cookies. It also looks beautiful on the finished pie, giving you a dessert that’s as pretty as it is delicious. That little touch is what makes guests ask, “What’s in this?” and then go back for seconds.

Ingredients for Cookies and Cream Pie

The ingredients for this pie are simple, but each one plays an important role. Using good-quality versions of even the basics makes a difference in flavor and texture.

• Pie crust: One 9-inch pie crust, baked and cooled. A buttery store-bought crust works great if you’re short on time, but a homemade crust adds a flaky touch that elevates the pie.
• Instant chocolate pudding: One 5.9-ounce box. Be sure to grab instant pudding rather than cook-and-serve so the filling sets up quickly in the fridge.
• Milk: One and a half cups. Whole milk gives the creamiest results, but 2% works in a pinch.
• Cool Whip: One 8-ounce container, divided. Its stabilized texture helps the pie hold together better than freshly whipped cream, especially if you plan to make it ahead.
• Chocolate sandwich cookies: About two cups, roughly chopped. Classic Oreos are perfect, but any similar cookie will work.
• Caramel sauce: A drizzle over the top adds buttery sweetness and makes the pie look extra polished. Homemade caramel is wonderful, but store-bought is quick and easy.

That caramel drizzle is the twist that makes this pie stand out. It’s unexpected with cookies and cream, yet it blends beautifully with the chocolate and whipped topping.

Step-by-Step Instructions for Cookies and Cream Pie

1. Prepare the crust. Bake your 9-inch pie crust according to package or recipe directions, then let it cool completely. A cooled crust ensures the pudding filling sets properly without melting.
2. Mix the pudding. In a medium mixing bowl, whisk the instant chocolate pudding mix with one and a half cups of cold milk until smooth and thickened. This usually takes about two minutes.
3. Fold in whipped topping and cookies. Gently stir in half of the Cool Whip using a rubber spatula, then fold in half of the chopped cookies. This creates a creamy filling with bits of cookie throughout.
4. Assemble the pie. Scrape the filling into the cooled pie crust and spread evenly. Refrigerate for about 20 minutes, or until firm enough to hold the topping.
5. Add topping and garnish. Spread the remaining Cool Whip over the chilled filling. Sprinkle the top with the remaining chopped cookies, then drizzle generously with caramel sauce.
6. Chill before serving. Refrigerate for at least another 20 to 30 minutes so the layers set and the flavors meld. Slice with a sharp knife for the cleanest cuts.

How to Serve Cookies and Cream Pie

This pie is best served chilled, which makes it perfect for warm days or events where the dessert table will sit out for a while. When you’re ready to serve, pull it from the fridge about 10 minutes beforehand so it’s easier to slice without breaking the crust.

For presentation, I like to drizzle a little extra caramel on each dessert plate before setting down a slice. It creates that restaurant-style look without any extra work. If you’re serving a crowd, add a few whole sandwich cookies on top of the pie just before slicing to make it look extra festive.

Cookies and cream pie pairs well with simple drinks like coffee, milk, or even a glass of cold sweet tea. It also works beautifully on a dessert buffet alongside brownies or fruit-based pies because its creamy chocolate filling balances out other textures and flavors. This is one of those pies that feels right at home whether it’s part of a casual family dinner or a holiday spread.

How to Store & Reheat Cookies and Cream Pie

Since this is a chilled dessert, there’s no need to reheat it. In fact, reheating would melt the pudding and whipped topping. The key to storing it is keeping everything cold and covered so the pie stays creamy and the cookies don’t get soggy.

Wrap the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep for up to three days, although the cookies will soften over time. If you want to keep the cookie topping crunchy, sprinkle some fresh crushed cookies on right before serving leftovers.

Freezing isn’t recommended because the pudding and whipped topping can separate once thawed. If you do end up with leftover slices, you can repurpose them into parfait cups or blend them into milkshakes for a fun twist.

Substitutions & Variations for Cookies and Cream Pie

This recipe is endlessly adaptable. A few small changes can give you a completely different flavor profile or make the dessert work for specific dietary needs.

• Flavor swaps: Try vanilla or white chocolate pudding for a lighter take, or mix in peanut butter and drizzle with melted peanut butter instead of caramel for a richer, nutty version.
• Holiday spins: Use mint sandwich cookies and top with crushed candy canes for Christmas, or add pastel-colored sandwich cookies for Easter.
• Dietary adjustments: Make it gluten-free by using gluten-free sandwich cookies and a gluten-free pie crust. For a dairy-free option, look for non-dairy whipped topping and plant-based milk, but check that your pudding mix will set with non-dairy milk.
• Add-ins: Fold in mini chocolate chips or bits of candy bars for extra texture. A drizzle of hot fudge along with the caramel makes it even more decadent.

These tweaks let you make this pie your own while still keeping the easy, no-bake spirit of the original recipe intact.

FAQs About Cookies and Cream Pie

Here are some straightforward answers to the most common questions I receive about this cookies and cream pie recipe.

Can I make cookies and cream pie ahead of time?

Yes, this pie is perfect for making ahead. In fact, I think it tastes even better after a few hours in the fridge because the flavors meld together. You can assemble the entire pie the day before and keep it covered in the refrigerator until serving. Just wait to drizzle the caramel until shortly before you serve so it looks fresh and glossy.

What type of crust works best for cookies and cream pie?

A standard buttery pie crust is my go-to for this recipe because it balances the sweetness of the filling. You can use a graham cracker crust or even a chocolate cookie crust if you prefer a sweeter base. Just be sure it’s fully baked and cooled before adding the pudding mixture so everything sets correctly.

Can I use homemade whipped cream instead of Cool Whip?

You can substitute homemade whipped cream if you prefer, but keep in mind that it won’t hold up as long in the refrigerator. Stabilized whipped cream made with a little powdered sugar and cornstarch will get you closer to the texture of Cool Whip if you want the best of both worlds.

How do I keep the cookies crunchy in cookies and cream pie?

The cookies will soften slightly as they sit in the filling, which is part of the charm. For extra crunch, reserve some of the chopped cookies and sprinkle them on just before serving. You can also add a layer of whole cookies directly on the crust before adding the filling for extra texture.

Can I freeze cookies and cream pie for later?

I don’t recommend freezing this pie because the pudding can separate and the whipped topping can become watery after thawing. If you need something that freezes well, consider a baked cookies and cream cheesecake instead, which holds up better in the freezer.

Cookies and Cream Chocolate Pudding Pie

Yield: 8

Prep Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 1 9 inch pie crust, baked in a pie dish according to package directions and cooled
• 1 5.9oz box of instant chocolate pudding
• 1 8oz container of Cool Whip, divided
• 1 1/2 C milk
• 2 C chopped chocolate sandwich cookies (about 22 cookies)
• Caramel sauce for drizzling

Instructions

1. In a mixing bowl, whisk together the pudding mix and the milk. Stir in half of the Cool Whip and mix well with a spoon. Mix in half of the cookies. Scrape the mixture (it will be thick) into the pie crust and refrigerate for about 20 minutes or until firm.
2. Spread the remaining Cool Whip over the pie with a rubber spatula. Sprinkle with the remaining cookies and then drizzle with the caramel sauce.

HUNGRY FOR MORE?

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