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!