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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
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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

Ingredients

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)

Instructions

  • 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!

Notes

  • 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. 

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
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