Gluten-Free Oreo Pudding Pie

This gluten-free Oreo pudding pie is made with a gluten-free Oreo crust and chocolate instant pudding for an extra creamy and rich dessert that is SO easy to make. If you have 10 minutes, you can whip up this gluten-free dessert for your next party.
A closeup of a full gluten free Oreo mud pie topped with whipped cream swirls and crushed gluten-free Oreos.
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 a classic twixt on a beloved treat, combining the familiar flavors of Oreo cookies with the richness of pudding and cream cheese. Easy to make and perfect for any occasion, this gluten-free pie is sure to be a crowd pleaser at your next party or family event!  It’s great for birthdays, family reunions, holidays, and so much more!

While it’s delicious as is, you can customize your chocolate Oreo pie by adding your favorite toppings, such as whipped cream, crushed Oreos, chocolate shavings, sprinkles, or even some fresh fruit. Treat yourself and your loved ones to a slice (or two) of this irresistible pie!

You’ll love this easy dessert recipe because:

  • The prep time is minimal. I love quick desserts that don’t require a lot of hands-on time and this easy chocolate pudding pie recipe is one of those. The crust is quick to make and you can make it ahead and freeze the crust until you’re ready to use it. The filling takes just about 5 minutes to mix together and then you can just pour it into the pie crust. It’s that easy!
  • It’s no bake. When it’s hot in the summer the last thing you want to do is heat up the kitchen by turning on your oven! If you are looking for a no-bake dessert, this gluten-free Oreo pie fits the bill. The crust is no-bake and the filling just needs to be chilled in the refrigerator for a few hours to firm up. So simple!
  • It’s gluten-free. If you have celiac disease or are on a gluten-free diet for other reasons, this no bake chocolate pudding pie recipe is made completely gluten-free by using gluten-free Oreos and making sure that you use a gluten-free instant pudding mix. Honestly, no one has been able to tell it’s gluten-free whenever I serve it!


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 – I used double stuffed gluten-free Oreos to make the base of my gluten-free Oreo pie crust. If you aren’t gluten-free, feel free to use regular Oreos. It will taste exactly the same. If you can’t have oats (gluten-free Oreos contain oats), then try a gluten-free chocolate sandwich cookie that uses rice flour instead. There are few on the market that are sold at local grocery stores.  
  • Melted butter – I typically use unsalted butter, but salted butter would work in this recipe as well. I recommend melting the butter in a small saucepan on the stove top on low heat. I find that microwaving butter will make the butter explode and you’ll end up with a mess. 
  • Cream cheese – Use full fat cream cheese that has been softened to room temperature. If you need to quickly soften the cream cheese, place the wrapped cream cheese in a bowl of warm water for 5 minutes. Make sure the cream cheese is wrapped in the foil wrapper, otherwise water will get inside the wrapping. 
  • Powdered sugar – Also known as confectioners’ sugar, powdered sugar is used to sweeten the pie filling while also thickening it. Granulated sugar is too grainy and does not contain cornstarch, so it will not work in this recipe. 
  • 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  Make sure that you are using instant pudding for this recipe to work. You cannot use a stove-top pudding mix. You will need a 3.5 oz packet of chocolate instant pudding. Be sure that the pudding is gluten-free by checking the ingredients on the package or calling the manufacturer. Different brands of instant pudding mixes may or may not be gluten-free. While I used chocolate pudding in this recipe, you could easily use vanilla pudding instead. 
  • Cool Whip – Cool Whip is a brand name of whipped topping in the freezer section of your grocery store. If you don’t have Cool Whip, you can use fresh prepared whipped cream. It just doesn’t hold its shape as well as Cool Whip does, which has oil and preservatives in it to make it silky smooth. 

While it’s not necessary, I like to top my no bake Oreo pudding pie with fresh whipped cream and additional crushed Oreos. The pie will taste delicious without these toppings, but they really add a lot to the aesthetics of the pie. If you’re making it for a party, this is the way to go for a beautiful presentation!

Step-by-Step instructions

This gluten free Oreo pie is very simple to make with minimal hands-on time! The below photos and matching steps are meant to show you the recipe in various stages to help you make this Oreo pudding pie perfectly every time.

Pay special attention to the thickness of the Oreo cookie crust, the consistency of the creamy chocolate pudding, and the texture of the pie filling once it’s mixed together with the Cool Whip.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

An overhead view of a gluten-free Oreo pie crust in a white pie plate on a pink table.
Make the chocolate cookie crust by processing gluten-free Oreos in a food processor and mixing with melted butter. Press it into a pie pan.
An electric hand mixer blending cream cheese in a glass mixing bowl.
Use an electric mixer to blend together the cream cheese and powdered sugar in a large bowl until combined and creamy.
Chocolate pudding in a measuring glass with a whisk.
In a separate bowl, pour in the milk and instant chocolate pudding mix. Mix with a wire whisk until combined and thickened.
A cream cheese mixture topped with chocolate pudding.
Add the chocolate pudding to the cream cheese mixture. Mix with the electric mixer until combined.
A glass mixing bowl with a chocolate pudding mixture topped with a large dollop of fresh whipped cream.
Add the Cool Whip to the pudding mixture. Fold the Cool Whip into the mixture until combined.
A closeup of a glass mixing bowl with a whipped chocolate pudding mixture.
Mix the crushed gluten-free Oreos into the chocolate pudding mixture.
A chocolate whipped pudding mixture in an Oreo pie crust.
Spoon the filling into the prepared Oreo pie crust. Spread with a spatula or spoon until even. Chill in the refrigerator for 3 hours until firm.
A closeup of a full gluten free Oreo mud pie topped with whipped cream swirls and crushed gluten-free Oreos.
Serve with fresh whipped cream and crushed gluten-free Oreos if desired.

Recipe FAQs

Are Oreos gluten-free?

Regular Oreos are not gluten-free, but Oreo came out with a few gluten-free varieties back in 2020. I used the gluten-free double stuffed Oreos for this recipe. 

If I’m not gluten-free, can I make this recipe with regular Oreos?

Yes, you can! Keep in mind that gluten-free Oreos come in smaller packages than regular Oreos, so read the amounts required carefully in the recipe.  If you are not gluten-free, you can also use a pre-made Oreo crust for this recipe instead. 

Can I use vanilla pudding instead of chocolate instant pudding?

Yes, you can! The flavor will be a bit different, but still so delicious! We’ve made it this way may times!

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

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

hints & tips

  • If you don’t have a food processor to grind up the gluten-free Oreos for the pie crust, you can place them in a gallon-sized bag and roll them with a rolling pin to break them up. I like to have mine finely processed so that the pie crust will hold together. 
  • I love to use double stuffed gluten-free Oreos for the pie crust because the extra cream helps the pie crust hold together. 
  • Add the whipped cream and crushed gluten-free Oreos to the top of the pie just before serving so they stay fresh and delicious. 
  • For an extra layer of flavor, try adding a tablespoon of espresso powder to the chocolate pudding mix.

Storage instructions

  • Storage: Store leftover pie in the refrigerator covered for up to 3-4 days. The crust will start to get a bit softer, but will still taste delicious!
  • 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 from frozen as a frozen Oreo pie. Don’t add the whipped cream decoration until you’re ready to serve and eat. 
A slice of gluten-free Oreo pudding pie topped with whipped cream swirls on a dessert plate with a gold fork.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

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

Gluten-Free Oreo Pudding Pie

This gluten-free Oreo pudding pie is made with a gluten-free Oreo crust and chocolate instant pudding for an extra creamy and rich dessert that is SO easy to make. If you have 10 minutes, you can whip up this gluten-free dessert for your next party.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Chilling Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 8 servings
Calories: 524kcal
Author: Megan


For the gluten-free homemade Oreo crust:

  • 24 ct. gluten-free Oreos (9 oz, 250g)
  • 4 tablespoons butter (melted (56g))

For the pudding filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 cup cold whole milk
  • 3.5 oz package instant chocolate pudding mix
  • 8 oz Cool Whip
  • 1 cup roughly chopped gluten-free Oreos (about 8-10 gluten-free Oreos (3 oz, 90g))

For decorating:

  • 1 cup homemade whipped cream (if desired)
  • additional crushed gluten-free Oreos (if desired)


  • For the crust:
  • Add the gluten-free Oreos to a food processor. Process until fine.
  • Add the crumbs to a mixing bowl. Add the melted butter.
  • Mix until combined.
  • Add the Oreo mixture to a greased 8-inch pie plate.
  • Use the bottom of a measuring cup or your hands to press the Oreo pie crust into an oven layer on the bottom and up the sides.
  • Refrigerate the pie crust for at least 30 minutes to firm up before adding the filling.
  • For the filling:
  • Add the cream cheese and powdered sugar to a large mixing bowl. Blend with an electric mixer until smooth.
  • In a measuring cup, add the milk and instant chocolate pudding mix. Whisk until smooth.
  • Add the pudding to the softened cream cheese. Mix until smooth.
  • Then, fold in the Cool Whip topping and chopped Oreos.
  • Spoon the filling into the prepared gluten-free Oreo crust. Spread into an even layer with a spatula or spoon.
  • Refrigerate for at least 3 hours.
  • Sprinkle with additional Oreos and frost with fresh whipped cream if desired before serving.
  • Serve and enjoy!


  • I used one full 12oz package of gluten-free Oreos. A package of gluten-free Oreos comes with 33 Oreos. I used 24 Oreos for the crust which is 75% of the package and the remaining Oreos as a mix-in for the pie. If you want to add additional Oreos to the top for decoration, you’ll need to get a 2nd package of Oreos. 


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
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. wow. this looks delicious. I’m sad we’re not at home anymore so I can test all of these!!!

  2. I think we need a picture of Megan and Nikki to show that you two haven’t turned into butter balls.