Gluten-Free Oreo Pudding Pie

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An overhead view of a gluten-free Oreo pudding pie topped with whipped cream swirls and crushed Oreos on a pink table.

This gluten-free Oreo pudding pie is no-bake and takes about 10 minutes to put together. Homemade Oreo crust, chocolate pudding filling with cream cheese, and whipped cream on top. It needs a few hours in the fridge to set, so it’s a good one to make the day before.

While it’s delicious as is, you can customize your gluten-free Oreo pie by adding your favorite toppings, like whipped cream, crushed Oreos, chocolate shavings, sprinkles, or even some fresh fruit.

Why You’ll Love This Recipe

  • No oven required. The crust chills in the fridge and the filling sets, all in the refrigerator.
  • Make it the day before. The filling needs at least 3 hours to firm up, which makes this a good dessert to prep ahead and pull out when you’re ready.
  • Extra creamy texture. The cream cheese makes this richer than a basic pudding pie, more like a no-bake cheesecake crossed with pudding.
Ingredients in bowls to make gluten-free Oreo pudding pie, including milk, powdered sugar, melted butter, Cool Whip topping, gluten-free Oreo cookies, instant pudding mix, and cream cheese with text overlays over each ingredient.

Ingredient Notes

  • Gluten-Free Oreos – Use regular gluten-free Oreos, not double stuffed. Leave the cream filling in when you process them for the crust. If you can’t have oats (gluten-free Oreos contain oats), try a gluten-free chocolate sandwich cookie that uses rice flour instead. A few brands are sold at local grocery stores. 
  • Melted Butter – Unsalted, melted and slightly cooled before adding to the crumbs.
  • Cream Cheese – Full fat, softened to room temperature. If you need to speed this up, place the wrapped block in a bowl of warm water for 5 minutes.
  • Powdered Sugar – This sweetens and thickens the filling. Granulated sugar won’t work here.
  • Cold Milk – Typically instant pudding calls for 2 cups of cold milk (any type will work), but we’re going to use only 1 cup so that the pie filling stays really thick. I used whole milk, but 2% or even skim milk will work in this recipe. 
  • Chocolate Instant Pudding Mix – Use a 3.5 oz package. Make sure it’s instant, not stovetop. Check that it’s gluten-free before buying.
  • Cool Whip – Use thawed Cool Whip from the freezer section. If you substitute fresh whipped cream it will work but won’t hold its shape as well.

Recipe FAQs

Can I use vanilla pudding instead of chocolate?

Yes. The flavor will be different but the recipe works the same way.

Can I use a different type of crust instead of an Oreo pie crust?

Yes, use any gluten-frede cookie for the crust or a gluten-free graham cracker instead. 

Expert Tips

  • Refrigerate the crust before filling. At least 30 minutes in the fridge before you add the filling. A warm crust won’t hold its shape and the filling will make it soggy. You can also bake the crust at 350°F for 10 minutes if you like a baked crust.
  • Fold the Cool Whip, don’t stir. Stirring will deflate it and make the filling dense. Fold it in gently until just combined.
  • Use a hot knife for clean slices. Dip your knife in hot water and wipe it dry between cuts. It keeps the filling from dragging and gives you neater slices.
A slice of gluten-free Oreo pudding pie topped with whipped cream swirls on a dessert plate with a gold fork.

Storage Instructions

  • Storage: Store leftover pie in the refrigerator covered for up to 3-4 days. The crust will start to soften, but it’s still good.
  • Freezer Option: You can freeze this oreo pudding pie for up to a month. The freezer does change the texture some, so I recommend only letting it thaw for about 15 minutes and eating it while it’s still partially frozen. Don’t add the whipped cream decoration until you’re ready to serve and eat. 

Serving Suggestions

If you want to try another no-bake pie with the same Oreo crust, my gluten-free Oreo peanut butter pie is the next one to make. It has a peanut butter and cream cheese filling topped with Reese’s peanut butter cups. And if you ever want to use this crust as a base for something else, my gluten-free Oreo pie crust post walks through the full method with tips for different pan sizes.

A closeup of a full gluten free Oreo mud pie topped with whipped cream swirls and crushed gluten-free Oreos.
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Gluten-Free Oreo Pudding Pie

This gluten-free Oreo pudding pie has a homemade Oreo crust, a creamy chocolate pudding and cream cheese filling, and whipped cream on top. There's no oven required, and it just needs a few hours in the fridge to set before serving.
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Prep Time 10 minutes
Chilling Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 8 servings
Metric – US Customary

Ingredients

For the gluten-free homemade Oreo crust:

  • 24 (250 g) gluten-free Oreos - approximately 9 oz of a 12oz package
  • 4 tablespoons (56 g) unsalted butter - melted and slightly cooled

For the pudding filling:

  • 8 oz (227 g) cream cheese - softened to room temperature
  • ½ cup (60 g) powdered sugar
  • 1 cup (240 g) cold whole milk
  • 3.5 oz (99 g) package instant chocolate pudding mix - make sure it's gluten-free
  • 8 oz (227 g) Cool Whip - thawed
  • 1 cup (85 g) roughly chopped gluten-free Oreos - about 8-10 gluten-free Oreos (3 oz – this is the remaining Oreos from the same package we used in the crust)

For decorating:

  • 1 cup homemade whipped cream - optional
  • additional crushed gluten-free Oreos - optional

**Use the toggle button above to turn the instruction photos on and off!

Instructions

For the Crust:

  • Add 24 (250 g) gluten-free Oreos to a food processor and process until fine crumbs form.
    A food processor with gluten-free Oreos that have been pulsed into fine crumbs.
  • Transfer the crumbs to a bowl and add 4 tablespoons (56 g) unsalted butter that has been melted and slightly cooled. Stir until combined.
  • Press the mixture into a greased 9-inch pie plate, using the bottom of a measuring cup to pack it firmly across the bottom and up the sides.
    A mound of gluten-free Oreo crumbles in a white tart pan before pressing into an even layer.
  • Refrigerate for at least 30 minutes to firm up, or bake at 350°F for 10 minutes for a firmer crust. Cool completely before filling.
    An overhead view of an Oreo pie crust pressed into a white tart pan with whole and broken Oreos surrounding the pan.

For the Filling:

  • In a large bowl, beat 8 oz (227 g) cream cheese and ½ cup (60 g) powdered sugar with an electric mixer until smooth.
    A glass mixing bowl with whipped cream cheese in it.
  • In a separate bowl or large measuring cup, whisk together 1 cup (240 g) cold whole milk and 3.5 oz (99 g) package instant chocolate pudding mix until thickened.
    Chocolate pudding in a measuring glass with a whisk.
  • Add the pudding mixture to the cream cheese mixture and mix until smooth.
    A cream cheese mixture topped with chocolate pudding.
  • Fold in 8 oz (227 g) Cool Whip until just combined.
    A glass mixing bowl with a whipped chocolate pudding mixture and a spatula.
  • Fold in 1 cup (85 g) roughly chopped gluten-free Oreos.
    A glass mixing bowl with a chocolate whipped pudding mixture topped with a pile of crushed gluten-free Oreos.

Assemble and Chill:

  • Spoon the filling into the prepared crust and spread into an even layer.
    A chocolate whipped pudding mixture in an Oreo pie crust.
  • Refrigerate for at least 3 hours or overnight until set.
    An overhead view of an Oreo pudding pie in a gluten-free Oreo pie crust on a pink table with Oreos scattered on the surface.
  • Top with 1 cup homemade whipped cream and additional crushed gluten-free Oreos before serving, if desired.
    A gluten free Oreo pie with whipped cream swirls in a white pie plate on a pink table.

Notes

  • Oreos: One 12 oz package of gluten-free Oreos has 33 cookies. Use 24 for the crust and the remaining 9 for the filling. If you want to add additional Oreos to the top for decoration, you’ll need to pick up a 2nd package of Oreos. 
  • Pudding mix: Use instant pudding, not stovetop. Check that your brand is gluten-free before buying.
  • Cool Whip: Thaw in the refrigerator before using. Fresh whipped cream works as a substitute but the filling will be softer and harder to slice.
  • Make-ahead: The filling needs at least 3 hours to set. 

Nutrition

Calories: 524kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 509mg | Potassium: 253mg | Fiber: 2g | Sugar: 43g | Vitamin A: 678IU | Calcium: 105mg | Iron: 5mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

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