Categories: Chocolate, My Baking & Cooking, Pies

Oreo Triple Layer Chocolate Pie

Do you love chocolate pie? (C’mon, you know you do!) And Oreos too? Well, I just may have the perfect dessert for you! (Hey, that rhymes!)

Ingredients to make this heavenly pie

Before it’s all dressed-up with chopped Oreos…

…and this Lindt dark chocolate

Yes, it tastes every bit as sinful as it looks!

Same exact pie, topped with grated dark chocolate (instead of Oreos)…

Oreo Triple Layer Chocolate Pie

  • 24 OREO Chocolate Sandwich Cookies (plus extra for topping)
  • 1/4 cup butter, melted – I used Land O’Lakes unsalted
  • 2 cups cold milk
  • 2 packages (3.9 ounce) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • Chocolate bar, optional


  • Using food processor, finely ground 24 Oreo cookies
  • Melt butter
  • Thaw Cool Whip


  1. Preheat oven to 350 degrees F. Mix melted butter with the ground Oreos. Press firmly onto bottom and up the sides of pie plate (mine is 9.5-inches). Bake oreo crust for 3 minutes (at 350 degrees), then reduce oven temperature to 300 degrees, and continue baking for 4 minutes. Let cool for 15 minutes.
  2. Pour milk into large mixing bowl. Add pudding mixes. Beat until well blended (mine took 4+ minutes on medium speed on my Kitchen Aid). Mixture will be thick.
  3. Spoon 1 1/2 cups of the pudding into crust, then place in freezer for 15 minutes. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Freeze for 15 minutes. Spread remaining whipped topping over pie. Refrigerate at least 8 hours (or overnight).
  4. Chop Oreos. Using vegetable peeler, make chocolate shavings with chocolate bar (optional). Decorate pie (or each slice, like I did) before serving.

(Recipe adapted from

PS: Something else I’ve made with Oreos…

Black and White Cookie Ripple Coffee Cake

Oh yeah, I’m giving away two sets of Kona Coffee. Stay tuned!

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4 comments for “Oreo Triple Layer Chocolate Pie”

  1. Ohhhh, that looks good… Just swap out Cool Whip for homemade and mmmmm…

    1 Posted by microamp | August 30, 2012, 12:05 pm
  2. That would definitely work! 🙂

    Willing to share the homemade Cool Whip recipe?

    2 Posted by Anna | September 8, 2012, 1:52 pm
  3. 2 cups heavy cream
    8 ounces of sugar
    1 tsp vanilla extract

    This would cover a 13×9 area fairly thickly.

    Another variant I’ve used before
    1 cup heavy cream
    2 TB sugar
    1/2 tsp vanilla extract

    For any above, toss all into a bowl, stand mixer or hand mixer, whip until stiff peaks, pretty much like you would do with a meringue.

    Keep in mind it won’t have the shelf life of Cool Whip.

    The thawed part does throw me off, I didn’t see that earlier when looking through your recipe here, so I don’t know what that consistency would be like.

    3 Posted by microamp | September 11, 2012, 6:54 am
  4. Sounds delish! With the holidays around the corner, I’ll be sure and try your recipe(s). Thank you! 🙂

    Not sure if this would help, but a thawed Cool Whip looks like this:×300.jpg

    4 Posted by Anna | September 13, 2012, 1:19 pm

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