Gluten-Free Oreo Pudding Pie
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:
- 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!
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.
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.
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.
Yes, you can! The flavor will be a bit different, but still so delicious! We’ve made it this way may times!
Yes, use any gluten-free cookie for the crust or a gluten-free graham cracker instead.
hints & tips
- 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.
More gluten-free pies to try
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.
Gluten-Free Oreo Pudding Pie
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))
- 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.
wow. this looks delicious. I’m sad we’re not at home anymore so I can test all of these!!!
I think we need a picture of Megan and Nikki to show that you two haven’t turned into butter balls.