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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. No oven, 10 minutes of hands-on time, and it sets up overnight so it's ready when you need it.
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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 13oz 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.
  • 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.
  • 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.

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.
  • 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.
  • Add the pudding mixture to the cream cheese mixture and mix until smooth.
  • Fold in 8 oz (227 g) Cool Whip until just combined, then fold in 1 cup (85 g) roughly chopped gluten-free Oreos.

Assemble and Chill:

  • Spoon the filling into the prepared crust and spread into an even layer.
  • Refrigerate for at least 3 hours or overnight until set.
  • Top with 1 cup homemade whipped cream and additional crushed gluten-free Oreos before serving, if desired.

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
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