This decadent creation includes a fluffy chocolate layer made with instant chocolate pudding, milk and frozen whipped topping. That’s topped with more whipped topping with a healthy helping of broken Oreo cookies for a little texture. All of that sits in a perfect Oreo crust. You can buy the crust or make your own using the bonus recipe below.

Click here for the original recipe.

Chill for at least 2 hours to allow the pie to set. (Stacey Little / Southern Bite)

Easy Oreo Chocolate Pie

Prep time: 20 minutes

Chilling time: 2 hours

Serves: 8

Ingredients

• 1 prepared Oreo crust (6-ounce store-bought or homemade).
• 2 (3.9-ounce) boxes instant chocolate pudding.
• 2 cups milk.
• 2 (8-ounce) containers frozen whipped topping, thawed (like Cool Whip).
• 12 Oreo cookies, coarsely broken.

Instructions

1. In a large bowl, whisk the pudding mix and milk together until the pudding mix has dissolved. The mixture will start to thicken.
2. Add one container of the whipped topping and mix until well-combined.
3. Pour the mixture into the prepared crust. Spread evenly.
4. Add the broken Oreos to the other container of whipped topping and gently fold together, saving 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 the top.
6. Chill for at least 2 hours to allow the pie to set. Keep chilled.

This easy recipe creates the perfect Oreo pie crust for any pie and it calls for only two ingredients. (Stacey Little / Southern Bite)

Easy Homemade Oreo Pie Crust

Prep time: 20 minutes

Ingredients

• 24 Oreo cookies.
• 4 tablespoons unsalted butter, melted.

Instructions

1. Pulse the Oreos (filling included) in a food processor or chopper until you get fine crumbs.
2. Add the crumbs to a large bowl. Add the melted butter and then stir to ensure the crumbs are well-coated.
3. Pour the mixture into a 9-inch ungreased pie plate and carefully press the mixture evenly on the bottom and sides of the pie plate. I like to use a 1/3- or 1/4-cup dry measuring cup to press it flat.
4. To set the crust, you can either bake it or refrigerate it. If I’m going to use it in a no-bake recipe, I just put it in the refrigerator for about 30 minutes to allow the butter to harden and set the crust. Otherwise, you can bake it in a 350-degree oven for 8 to 10 minutes, then allow it to cool completely before finishing your recipe.

Notes

• This recipe works best with classic Oreo cookies. I suggest not using the Thins, Double Stuf or Mega Stuf.
• This crust recipe can also be pressed into a 9- to 10-inch springform pan for a cheesecake crust.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”