• 2 cups Oreo cookie crumbs (18-20 cookies)
  • 5 Tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 – 15 ounce container Cool Whip, thawed & divided
  • 2/3 cup Oreo cookie chunks (6 cookies)
  • 1 – 3.9 ounce box instant chocolate fudge pudding mix
  • 1 cup milk
  • 10-15 mini Oreo cookies
  • 2 Tablespoons hot fudge


  1. Combine the cookie crumbs and melted butter. Press the mixture into a 9 inch pie plate. Refrigerate while you mix everything else.
  2. Beat the cream cheese and powdered sugar until creamy.
  3. Fold in 1/2 cup Cool Whip. Stir in the cookie chunks gently. Spread in the bottom of the cookie crust.
  4. Whisk together the pudding mix and milk. Fold in 1 cup Cool Whip. Spread over the cheesecake layer.
  5. Top the pie with 1 1/2 cups Cool Whip.
  6. Heat the hot fudge until warm. Drizzle over the top of the pie.
  7. Use the remaining Cool Whip to pipe swirls around the edge of the pie with a decorating bag and icing tip 1M.
  8. Top with mini cookies. Refrigerate before serving. Serves 10.

This article and recipe adapted from this site

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