Gluten-Free Oreo Pudding Pie

This gluten-free Oreo pudding pie is no-bake and takes about 10 minutes to put together. Homemade Oreo crust, chocolate pudding filling with cream cheese, and whipped cream on top. It needs a few hours in the fridge to set, so it’s a good one to make the day before.

While it’s delicious as is, you can customize your chocolate Oreo pie by adding your favorite toppings, like whipped cream, crushed Oreos, chocolate shavings, sprinkles, or even some fresh fruit.

Why You’ll Love This Recipe

• No oven required. The crust chills in the fridge and the filling sets in the refrigerator. No baking at any point.
• Make it the day before. The filling needs at least 3 hours to firm up, which makes this a good dessert to prep ahead and pull out when you’re ready.
• The filling is one bowl. Cream cheese, pudding mix, milk, and Cool Whip. Mix and fold, that’s it.

Ingredient Notes

• Gluten-Free Oreos – Use regular gluten-free Oreos, not double stuffed. Leave the cream filling in when you process them for the crust. 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 – Unsalted, melted and slightly cooled before adding to the crumbs.
• Cream Cheese – Full fat, softened to room temperature. If you need to speed this up, place the wrapped block in a bowl of warm water for 5 minutes.
• Powdered Sugar – This sweetens and thickens the filling. Granulated sugar won’t work here.
• 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 – Use a 3.5 oz package. Make sure it’s instant, not stovetop. Check that it’s gluten-free before buying.
• Cool Whip – Use thawed Cool Whip from the freezer section. If you substitute fresh whipped cream it will work but won’t hold its shape as well.

Press the crust while it’s still warm

The Oreo crumb mixture is easiest to press into the pan right after mixing, before the butter sets. Use the bottom of a measuring cup to pack it firmly up the sides. Once it’s pressed in, refrigerate for at least 30 minutes before adding the filling so it holds its shape when you slice.

Step-by-Step Instructions

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.

Make the chocolate cookie crust by processing gluten-free Oreos in a food processor and mixing with melted butter. Press it into a pie pan. Use an electric mixer to blend together the cream cheese and powdered sugar in a large bowl until combined and creamy. In a separate bowl, pour in the milk and instant chocolate pudding mix. Mix with a wire whisk until combined and thickened. Add the chocolate pudding to the cream cheese mixture. Mix with the electric mixer until combined. Add the Cool Whip to the pudding mixture. Fold the Cool Whip into the mixture until combined. Mix the crushed gluten-free Oreos into the chocolate pudding mixture. Spoon the filling into the prepared Oreo pie crust. Spread with a spatula or spoon until even. Chill in the refrigerator for 3 hours until firm. Serve with fresh whipped cream and crushed gluten-free Oreos if desired.

Recipe FAQs

Can I use vanilla pudding instead of chocolate?

Yes. The flavor will be different but the recipe works the same way.

Can I use a different type of crust instead of an Oreo pie crust?

Yes, use any gluten-free cookie for the crust or a gluten-free graham cracker instead.

Expert Tips

• Refrigerate the crust before filling. At least 30 minutes in the fridge before you add the filling. A warm crust won’t hold its shape and the filling will make it soggy. You can also bake the crust at 350°F for 10 minutes if you like a baked crust.
• Fold the Cool Whip, don’t stir. Stirring will deflate it and make the filling dense. Fold it in gently until just combined.
• Add toppings right before serving. Whipped cream and crushed Oreos on top will soften if they sit too long. Add them right before you bring it to the table.

Storage Instructions

• 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.

Serving Suggestions

If you want to try another no-bake pie with the same Oreo crust, my gluten-free Oreo peanut butter pie is the next one to make. It has a peanut butter and cream cheese filling topped with Reese’s peanut butter cups. And if you ever want to use this crust as a base for something else, my gluten-free Oreo pie crust post walks through the full method with tips for different pan sizes.