This easy 3-ingredient Oreo pie combines crushed Oreo cookies, Cool Whip, and a store-bought Oreo pie crust for a simple no-bake dessert.
Recipe Highlights
- Only 3 ingredients: Minimal ingredients for a quick dessert.
- Very easy: Perfect for cooks of all skill levels.
- Oreo-forward flavor: Classic Oreo taste with creamy topping.
Ingredients
- Oreo cookies – for the filling, crumb topping, and whole cookies to top each slice
- Cool Whip – thawed whipped topping for the filling and topping
- Oreo pie crust – store-bought Oreo cookie pie shell
See the recipe card below for exact quantities.
Instructions
Follow these simple steps with accompanying photos to assemble the pie.
Set 12 whole Oreos aside for decoration. Crush the remaining Oreos (filling and all) with a rolling pin or in a food processor until they form fine crumbs.
In a large bowl, stir the Oreo crumbs together with half of the thawed Cool Whip until evenly combined to make the creamy filling. Tip: partially thawed Cool Whip mixes more easily.
Transfer the Oreo and Cool Whip mixture into the Oreo pie crust and spread it into an even layer.
Spread the remaining Cool Whip on top, smoothing to the edges. Cover and freeze for 2 hours for a firm, ice-cream-like texture, or refrigerate until chilled for a softer, mousse-like consistency.
Just before serving, crush 4 of the reserved whole Oreos into a chunky crumble and sprinkle over the pie. Arrange the remaining 8 whole Oreos evenly across the top so each slice has a full cookie garnish.
Tip: The whipped topping won’t make the cookie crumbs soggy if stored in the freezer. This pie holds up well as a make-ahead dessert.
Substitutions
Flexible swaps to suit preferences or dietary needs:
- Oreos: Use flavored Oreos such as chocolate, mint, red velvet, peanut butter, or golden Oreos for a twist.
- Cool Whip: Replace with other thawed frozen whipped toppings, light or regular, or a dairy-free option like coconut whipped topping.
- Pie crust: If an Oreo crust isn’t available, use another chocolate crust or graham cracker crust, or make a homemade Oreo crust.
Equipment
- Large mixing bowl – to combine filling
- Food processor or rolling pin – to crush the Oreos
Storage
Store covered in the freezer for up to 3–5 days for an ice-cream pie texture. To serve with a softer, mousse-like texture, transfer to the refrigerator and allow to thaw before slicing.
FAQ
This simple no-bake pie uses Oreo cookies, Cool Whip whipped topping, and a store-bought Oreo pie crust.
📖 Recipe
3-Ingredient Oreo Pie
Ingredients
- 14.3 ounce package Oreo cookies, divided
- 16 ounces Cool Whip Original Whipped Cream Topping, thawed and divided
- 1 Oreo pie crust (store-bought)
Instructions
- Reserve 12 whole Oreos for topping. Crush the remaining Oreos into fine crumbs using a food processor or rolling pin.
- In a medium bowl, mix the Oreo crumbs with half of the thawed Cool Whip until combined.
- Press the mixture into the Oreo pie crust, spreading it evenly.
- Spread the remaining Cool Whip over the top, cover, and freeze for 2 hours.
- Before serving, crush 4 of the reserved Oreos into a chunky crumble and sprinkle over the pie. Arrange the remaining 8 whole Oreos on top, spacing them evenly so each slice has a cookie.
Notes
Nutrition
Carbohydrates: 49 g
Protein: 4 g
Fat: 17 g