If you’ve been hanging out in these parts for a while, you know I’m no stranger to a recipe shortcut. I am a big fan of everything that helps me get food on the table quickly, easily and without much hassle. I often talk about recipes that make dinner faster, but I also like easy recipes when it comes to desserts. So that’s what I’m giving you today: a dessert recipe that’s quick, easy, and requires only a few ingredients. But I’m also going to give you a few tricks to make it extra special.
I’m a big fan of those frozen chocolate cakes from the supermarket. You know, like Marie Callender’s or Edwards’s. They may require virtually no effort, but I think it’s the creamy chocolate filling and that fluffy whipped cream topping. But being the whole “bestselling cookbook author,” I’m not a big fan of showing up at a summer barbecue with a frozen, ready-made pie. So I started thinking, “How can I recreate that but keep it easy?”
Well, this Easy Oreo Chocolate Pie is the answer.
This decadent creation features an airy chocolate layer made with instant chocolate pudding, milk and frozen whipped cream. That’s topped with more whipped topping with a healthy helping of crushed Oreo cookies for a bit of texture. All that is in a perfect Oreo crust.
Can I make my own Oreo crust?
Let’s talk about that crust. I wrote the recipe to use a store-bought Oreo crust to make this even easier, but you can make your own crust like I did in the pictures. It’s pretty easy, and I’ve included my Oreo crust recipe below — just in case you want to take it to the next level.
What is frozen whipped cream topping?
I often get this question from our friends outside the US. Frozen whipped cream topping is the collective name for Cool Whip – an imitation whipped cream. I love Cool Whip. But I understand that not everyone does. And it’s not available everywhere. So the question is…
Can I use real whipped cream?
And the answer is yes. The recipe calls for two 8-ounce containers of Cool Whip. Each container will give you about 3 cups of Cool Whip, so two containers are about 6 cups. To replace that, beat 3 cups heavy cream with about 1/3 cup icing sugar on medium/high for 3 to 4 minutes or until you get medium peaks. This should yield 6 cups. Then divide evenly and use 3 cups for the chocolate filling and the other 3 cups to mix with the Oreos for the topping.
Easy Oreo Chocolate Cake
Preparation time: 20 minutes
Time to relax: two o’clock
- 1 prepared Oreo crust (6-ounce store-bought or homemade).
- 2 (3.9-ounce) boxes of instant chocolate pudding.
- 2 cups of milk.
- 2 (8-ounce) containers frozen whipped topping, thawed (such as Cool Whip).
- 12 Oreo cookies, roughly broken.
1. In a large bowl, whisk the pudding mix and milk together until the pudding mix is dissolved. The mixture starts to thicken.
2. Add a container of the whipped topping and mix until well blended.
3. Pour the mixture into the prepared crust. Divide evenly.
4. Add the broken Oreos to the other container of whipped topping and fold gently, reserving a few Oreo pieces for the top of the pie.
5. Spread the mixture over the chocolate layer and sprinkle the remaining Oreo pieces on top.
6. Place in the fridge for at least 2 hours to let the cake stiffen. Keep cool.
Easy Homemade Oreo Pie Crust
Preparation time: 20 minutes
- 24 Oreo cookies.
- 4 tablespoons unsalted butter, melted.
1. Pulse the Oreos (including the filling) in a food processor or food processor until you get fine crumbs.
2. Add the crumbs to a large bowl. Add the melted butter and stir to make sure the crumbs are well coated.
3. Pour the mixture into an ungreased 9 inch pie plate and gently press the mixture evenly onto the bottom and sides of the pie plate. I like to use a 1/3 or 1/4 cup dry measuring cup to flatten it.
4. To set the crust, you can bake it or keep it in the fridge. If I’m going to use it in a no-bake recipe, I’ll just put it in the fridge for about 30 minutes to let the butter set and set the crust. Otherwise, you can bake it in a 350-degree oven for 8 to 10 minutes, then let it cool completely before finishing your recipe.
- This recipe works best with classic Oreo cookies. I recommend not using the Thins, Double Stuf or Mega Stuf.
- This crust recipe can also be squeezed into a 9 to 10-inch springform pan for a cheesecake crust.