Mint Chocolate Pudding Pie

You guys, this mint chocolate pudding pie is outta this world amazing.

Ken and I devoured it in two days. Two days for two people to devour 8 slices of pie –  is that insane or what? At least we didn’t eat the entire pie in one sitting.

This creamy, minty, chocolaty pie offers everything you’d expect from a Christmas pudding pie. Silky, smooth, easy to make and bursting with flavors that everyone loves. After I ate a slice, I wanted to eat more. You probably will too because it’s that darn good.

If you’re a fan of my other pudding pie recipes, you’ll know that pudding pie and I go way back. Waaaaaaay back to when I was a kid. My mom used to make simple chocolate pudding pies for my brother, my dad and I to have for dessert. I loved those pies so much and was delighted each time she made them. After I moved out on my own, I started making the simple chocolate pudding pies that my mom used to make. Now I make extreme versions of those pies, adding cookies, candies, caramel sauce and even fruit to the pies. I like to call these pudding pies my trademark dessert. Even though I eat mostly healthy, whole foods now, there will always be a spot in my heart for pudding pies. ♥︎

I hope you enjoy this mint chocolate pudding pie as much as Ken and I do.

Skip to My Special Recipe!

Why This Mint Chocolate Pudding Pie Recipe Works

No bake pudding pies are a Southern classic for a reason. They’re incredibly easy to whip up, don’t require you to turn on the oven on a hot day, and they’re always a crowd pleaser. The concept is simple, a creamy pudding filling in a prepared crust, but the magic is in the details and the quality of the ingredients you choose.

This recipe builds on that beloved, simple foundation and elevates it into something truly memorable. It starts with the familiar comfort of a rich, chocolate pudding base, made silky and light with the addition of Cool Whip. The first layer of flavor and texture comes from chopped mint Oreo cookies folded directly into the filling. This ensures you get that wonderful minty crunch in every single bite, not just sprinkled on top.

But the real star, the twist that makes this Mint Chocolate Pudding Pie recipe stand out, is the Ghirardelli Peppermint Bark. Sprinkling chopped peppermint bark over the top adds a sophisticated finish. You get the cool crunch from the peppermint candy pieces and a creamy sweetness from the white chocolate. It creates a delightful textural contrast against the smooth pudding and fluffy topping, making each spoonful an experience. It’s this final touch that transforms a simple pie into a dessert that looks and tastes like it came from a specialty bakery.

Ingredients for Mint Chocolate Pudding Pie

One of the best things about this recipe is its simplicity. You only need a handful of ingredients, most of which you might already have in your pantry. Gathering everything beforehand makes the whole process smooth as silk.

Here’s exactly what you’ll need to make this incredible pie:

• 1 9 inch pie crust, prepared according to package directions for unbaked pies. (must be baked and then cooled before use).
• 1 5.9oz box of instant chocolate pudding
• 1 8oz container of Cool Whip, thawed and divided
• 1 1/2 C milk
• 2 C chopped mint Oreo cookies, divided
• 1/2 of a Ghirardelli Peppermint Bark bar, chopped (may be substituted with 1/2 C peppermint chips)

For the pie crust, you can certainly use a store bought crust for convenience. Whether it’s a frozen crust you bake yourself or a pre-made graham cracker crust, just make sure it’s fully cooled before you start filling it. A warm crust can make the pudding filling runny.

When it comes to the pudding, make sure you grab the instant variety, not the cook and serve kind. The instant pudding is designed to set up quickly with cold milk, which is crucial for the texture of this pie. I find that a classic chocolate or chocolate fudge flavor works best.

And now for my favorite part, the Ghirardelli Peppermint Bark. This is truly the ingredient that makes the pie pop. While peppermint chips are an acceptable substitute, the bark provides a superior texture and flavor with its combination of white chocolate, dark chocolate, and crushed peppermint candy. It’s worth seeking out, especially around the holidays when it’s more readily available. The quality really shines through in the final dessert.

Step-by-Step Instructions For Making Mint Chocolate Pudding Pie

This pie comes together in just a few simple steps. The hardest part is waiting for it to chill! Let’s walk through it together.

Step 1: Prepare the Pudding Filling

First things first, let’s make the base of our pie. In a large mixing bowl, pour in your cold milk. It’s important to use cold milk as it helps the instant pudding set up properly. Sprinkle the entire contents of the instant chocolate pudding mix over the milk. Using a whisk, mix them together vigorously for about two minutes. You want to keep whisking until the pudding is smooth and has started to thicken. Scrape the sides and bottom of the bowl to make sure there are no dry pockets of pudding mix left behind.

Step 2: Fold in Cool Whip and Cookies

Once your pudding is thick and smooth, it’s time to lighten it up. Take half of your thawed Cool Whip container, which is about 4 ounces or a cup and a half, and add it to the pudding bowl. Using a spatula, gently fold the Cool Whip into the pudding. Folding, rather than stirring, keeps the mixture light and airy. Once it’s mostly combined, add one cup of your chopped mint Oreo cookies. Continue to gently fold until everything is evenly distributed. You’ll have a lovely, speckled chocolate filling with chunks of minty cookie.

Step 3: Fill the Pie Crust and Chill

Now, grab your completely cooled, pre-baked pie crust. Carefully pour the pudding mixture into the crust. Use your spatula to spread it out evenly, creating a smooth, level surface. The filling should come up close to the edge of the crust. Place the pie in the refrigerator to chill for at least 20 to 30 minutes. This step is crucial, as it allows the pudding to fully set and become firm enough to support the topping. If you have more time, an hour is even better.

Step 4: Top and Garnish the Pie

After the pie has firmed up, take it out of the refrigerator. Spread the remaining half of the Cool Whip evenly over the top of the chocolate filling. You can make it smooth or create pretty swirls with the back of a spoon for a more decorative look. Finally, it’s time for the finishing touches. Sprinkle the remaining cup of chopped mint Oreo cookies over the Cool Whip layer, followed by your chopped Ghirardelli Peppermint Bark. I like to concentrate the toppings a bit more around the edges, leaving the center a little lighter. This makes for a beautiful presentation when you slice it. Pop it back in the fridge until you’re ready to serve.

How To Serve Mint Chocolate Pudding Pie

Serving this Mint Chocolate Pudding Pie is just as easy as making it, but a little extra flair can make it feel even more special. The most important thing is to serve it well chilled, straight from the refrigerator. This ensures the pudding is firm and the Cool Whip is perfectly fluffy, giving you clean, beautiful slices.

This pie is absolutely wonderful on its own, with the cool mint and rich chocolate flavors shining through. The combination of creamy pudding, fluffy topping, and crunchy cookie and bark pieces provides all the texture you need. It’s a perfect, satisfying end to any meal, from a casual weeknight dinner to a festive holiday feast.

If you want to dress it up a bit for company or just to treat yourself, here are a few of my favorite ways to serve it:

• A Touch of Chocolate: A gentle drizzle of chocolate syrup or warm hot fudge sauce over each slice right before serving is a classic for a reason. It adds an extra layer of chocolatey goodness.
• With a Warm Drink: A slice of this cool, creamy pie is the perfect companion to a hot cup of coffee or a rich mug of hot cocoa. The contrast between the cold pie and the warm beverage is just divine.
• Individual Parfaits: For a more elegant presentation, you can deconstruct the pie. Layer crushed cookies, the pudding mixture, and the Cool Whip topping in individual glasses or parfait cups. Top with the chopped peppermint bark for a beautiful single serving dessert.
• Fresh Garnish: Place a single fresh mint sprig on top of each slice. The pop of green looks stunning against the white and brown, and the fresh mint aroma enhances the whole experience.

No matter how you choose to serve it, this pie is sure to be a hit. It’s a dessert that feels both nostalgic and excitingly new, thanks to that special peppermint bark twist.

How To Store & Reuse Mint Chocolate Pudding Pie Leftovers

While this pie is so delicious it rarely lasts long in my house, it’s important to know how to properly store any leftovers to keep them tasting fresh and delicious. Because of the pudding and Cool Whip, this pie must always be kept in the refrigerator.

To store it, cover the pie loosely with plastic wrap or, even better, place it in a dedicated pie container with a tall lid. A container is ideal because it protects the fluffy topping from getting squished. The pie will stay fresh and tasty for up to three days in the refrigerator. After a day or two, you may notice the cookie pieces in the filling and on top start to soften, but many people, myself included, find this just as delicious.

If you want to keep the pie for longer, you can freeze it. Here’s how I recommend doing it:

• Freezing Whole or in Slices: You can freeze the entire pie or individual slices. For slices, I recommend placing them on a baking sheet and “flash freezing” them for about an hour until they are firm. This prevents them from sticking together.
• Wrapping for Freshness: Once firm, wrap each slice tightly in plastic wrap and then again in aluminum foil, or place them in an airtight freezer safe container. A whole pie should also be wrapped securely.
• Thawing and Serving: When you’re ready to enjoy it, simply thaw the slices in the refrigerator for a few hours. It tastes almost like an ice cream pie when it’s partially frozen! The pie will keep well in the freezer for up to a month.

As for “reusing” leftovers, there’s no need to reheat this pie. But if you have a few slices that have gotten a bit messy in the container, here’s a fun idea. Crumble them up into a bowl and mix with a scoop of vanilla or chocolate ice cream for a custom “blizzard” style treat. It’s a delicious way to make sure not a single crumb goes to waste.

Substitutions & Variations For Mint Chocolate Pudding Pie

One of the things I love about a good base recipe is how easily you can adapt it to your own tastes or what you have on hand. This Mint Chocolate Pudding Pie is wonderfully flexible. If you’re looking to change things up, here are some of my favorite tested and approved substitutions and variations.

These simple swaps can help you customize the pie for dietary needs or just for a fun new flavor combination. Don’t be afraid to experiment and make this recipe your own!

• For the Crust: While a standard pastry crust is great, this pie is phenomenal with a chocolate cookie crust. You can buy a pre-made Oreo crust or easily make your own by crushing about 25 chocolate sandwich cookies and mixing them with 5 tablespoons of melted butter. Press it into your pie pan and chill before filling. A chocolate graham cracker crust also works beautifully.
• Pudding Possibilities: If you’re not a huge fan of dark chocolate, try using a white chocolate instant pudding mix for a “cookies and cream” minty vibe. Cheesecake or vanilla flavored pudding would also provide a delicious, creamy base for the mint and chocolate toppings.
• Dietary Considerations: For a lighter version, feel free to use sugar-free instant pudding and a light or sugar-free whipped topping. To make it gluten-free, simply use your favorite gluten-free chocolate sandwich cookies and a gluten-free pie crust. The results are just as delicious.
• Intensify the Mint: If you want an even bolder, cooler mint flavor, you can add 1/4 to 1/2 teaspoon of peppermint extract to the chocolate pudding mixture when you’re whisking it together. It really amps up that refreshing taste.
• Topping Alternatives: If you can’t find peppermint bark, don’t worry! You can substitute it with chopped Andes mints, mini chocolate chips, or even holiday themed sprinkles for a festive look. Any chopped chocolate mint candy will work well here.

Feel free to mix and match these ideas. The core of this Mint Chocolate Pudding Pie recipe is so solid that it can handle a little creative tinkering in the kitchen.

Mint Chocolate Pudding Pie

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Print

Ingredients

• 1 9 inch pie crust, prepared according to package directions for unbaked pies. (must be baked and then cooled before use).
• 1 5.9oz box of instant chocolate pudding
• 1 8oz container of Cool Whip, thawed and divided
• 1 1/2 C milk
• 2 C chopped mint Oreo coolies, divided
• 1/2 of a Ghirardelli Peppermint Bark bar, chopped (may be substituted with 1/2 C peppermint chips)

Instructions

1. Whisk together the milk and instant pudding mix.
2. Mix in half of the Cool Whip and then mix in 1 C of the chopped Oreo cookies.
3. Pour into the prepared pie crust and spread out with a spatula.
4. Refrigerate 20-30 minutes or until firm.
5. Spread the remaining Cool Whip on top of the pie. Sprinkle with the remaining chopped Oreo cookies and the chopped peppermint bark.

5 FAQs About Mint Chocolate Pudding Pie

Here are some straightforward answers to the most common questions I receive about this Mint Chocolate Pudding Pie recipe.

Can I make this Mint Chocolate Pudding Pie ahead of time?

Absolutely! This is actually a fantastic dessert to make ahead of time, which makes it perfect for parties, holidays, or any occasion where you want to get a head start. You can prepare the entire pie, from filling the crust to adding the final toppings, a day in advance. Store it covered in the refrigerator, and it will be perfectly chilled and ready to serve when you need it.

Keep in mind that the texture of the cookie pieces will change slightly overnight. The chopped Oreos mixed into the filling and sprinkled on top will soften as they absorb moisture from the pudding and Cool Whip. Personally, I love this texture, as it makes the cookie pieces more cake-like and tender. However, if you want to ensure the cookies on top have the maximum crunch, you can prepare the pie through the filling and chilling stage, then add the final layer of Cool Whip and the cookie and peppermint bark toppings just a few hours before serving.

Why isn’t my Mint Chocolate Pudding Pie setting up properly?

This can be frustrating, but it’s usually due to one of a few simple issues. The most common culprit is not using instant pudding. This recipe specifically calls for an instant mix because it contains thickeners that set up quickly with cold milk. If you accidentally use a “cook and serve” pudding mix, it will not set without being heated on the stovetop. Double check your box before you begin.

Another reason could be the temperature of your milk. It is crucial to use very cold milk, as this helps the instant pudding set up firm and fast. Using room temperature or lukewarm milk can result in a soupy filling. Finally, make sure you whisk the pudding and milk for the full recommended time, usually about two minutes, until it is noticeably thickened before you fold in the other ingredients. Then, give it the proper time to chill in the refrigerator. Rushing the chilling step will result in a softer, less sliceable pie.

Can I use real whipped cream instead of Cool Whip in this Mint Chocolate Pudding Pie?

Yes, you can definitely use homemade whipped cream in place of Cool Whip if you prefer. The flavor of real whipped cream is wonderful. However, you’ll need to make sure it’s stabilized. Regular whipped cream will begin to weep and deflate after a few hours, which can make your pie watery. Cool Whip has stabilizers in it that allow it to hold its fluffy shape for days.

To stabilize your own whipped cream, you can beat in a tablespoon of cornstarch or a packet of unflavored gelatin (bloomed in a little water first) for every cup of heavy cream. This will give it the structure it needs to hold up in the pie filling and as a topping. You will need about 3 cups of homemade whipped cream to equal one 8-ounce container of Cool Whip. Use half in the filling and half on top, just as the recipe directs.

What’s the best way to get clean slices of my Mint Chocolate Pudding Pie?

Getting that perfect, picture worthy slice is all about temperature and technique. First, make sure your pie is thoroughly chilled. While the recipe says 20-30 minutes, I highly recommend letting it chill for at least four hours, or even overnight, before slicing. The colder the pie, the firmer it will be, and the cleaner your slices will be.

When you’re ready to serve, use a long, sharp knife. For the very best results, try this trick: fill a tall glass with hot water. Dip the knife into the hot water for a few seconds, then wipe it completely dry with a paper towel. The warm blade will glide through the pie with minimal drag. Make your cut, then wipe the knife clean before dipping it back in the hot water for the next slice. Wiping the knife clean between each cut prevents crumbs from the previous slice from smearing onto the next one.

Are there other cookie options for this Mint Chocolate Pudding Pie besides mint Oreos?

Yes, there are several delicious cookie options you can use if you can’t find mint Oreos or just want to try something different. The easiest swap is to use regular Oreos and add 1/4 to 1/2 teaspoon of peppermint extract directly to the pudding filling. This will give you that classic mint chocolate flavor profile. You could also use chocolate cream filled Oreos for an even richer chocolate flavor.

Another fantastic option is to use Keebler Grasshopper cookies, which are thin, minty chocolate wafers. They provide a delicate crunch that is absolutely lovely in this pie. During the holidays, you might even be able to find seasonal peppermint bark or mint chocolate chip cookies in the bakery section of your grocery store that would be a fun and festive addition. Really, any crunchy chocolate mint cookie will work wonderfully here.

Try These Recipes Next

If you fell in love with this easy and delicious Mint Chocolate Pudding Pie, I have a few other recipes I think you’ll really enjoy.

• 40 Chocolate Peppermint Recipes: A huge collection of my favorite treats featuring this classic flavor combination.
• Cookies and Cream Chocolate Pudding Pie: A similar pie that skips the mint and goes all in on the classic cookies and cream flavor.
• Mint Chocolate Mocha Cookie Dough Bites: A no bake, bite sized treat that’s perfect for when you need a quick chocolate fix.

I hope you find a new favorite among these delicious options!