If you are a chocoholic you are going to love this dessert! Seriously, even if you’re not a chocoholic you’re going to love this dessert! It’s not overly sweet, it’s creamy and smooth, with rich velvety layers and a crunchy crust to give it some lovely texture. As far as chocolate desserts go, this one definitely ranks up there as one of my top favorite desserts!
There are loads of recipes for chocolate pies all over the internet. I loved certain aspects of this pie from several different recipes, so I pulled my favorite parts from 3 different versions and came up with this recipe. What I love is that there is no baking required. That makes this recipe perfect for the holidays when oven space is at a premium. It’s also a welcome dessert during the hot summer months when the last thing you want to do is fire up the oven on a hot summer day. This is a dessert that’s equally at home on the table as a holiday dessert as it is at a summer barbecue or potluck.
You know this is going to be good when you start with a crust made with an entire package of Oreo cookies and butter.
Place the Oreo cookies in the bowl of a food processor.
Pulse the cookies until you have fine crumbles that resembles coarse coffee grounds.
Set aside ½ cup of the crumbles for the topping.
Pulse together the remaining crumbles with the melted butter in the food processor.
Press the cookie mixture out in an even layer into the bottom of a large casserole dish to form the crust.
Place in the refrigerator to chill for 30 minutes.
In the bowl of a stand mixer, beat the softened cream cheese until smooth. Add the powdered sugar and half the whipped topping. Reserve the other half of the whipped topping for the top layer of the pie. Whip until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled Orea cookie crust.
Return to the refrigerator for 30-60 minutes.
Whisk together the pudding mixes with 3 cups milk until smooth.
Spread the pudding mixture evenly over the cream cheese layer.
Return to the refrigerator for another 30-60 minutes or until the pudding sets up.
Spread the remaining whipped topping over the pudding layer.
Cover and refrigerate until ready to serve.
To serve, cut into squares. Sprinkle with reserved Oreo cookie crumbles and drizzle with chocolate syrup if desired.
I served this for dessert at Christmas and it was by far, hands down, the evenings favorite dessert. If everybody wasn’t so stuffed from dinner I doubt that there would have been any leftovers! I must confess to sneaking into the kitchen later in the evening after everyone was gone to bed and helping myself to another big helping of this delicious creamy pie. And if my memory serves me right someone had a big piece for breakfast with a cup of coffee the next day. Not saying who that might have been…LOL. This recipe is definitely a keeper and it will be making a regular appearance around here for sure!
Chocolate Cream Pie
Equipment
- Food processor
Ingredients
- 14.3 oz Oreo cookies, regular, not the double stuffed
- ½ cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz frozen whipped topping, thawed
- 5.1 oz instant chocolate pudding mix
- 5.1 oz instant vanilla pudding mix
- 3 cups milk
- chocolate syrup, optional
Instructions
- Pulse Oreo cookies in a food processor until you have fine crumbles that resemble coarse coffee grounds.
- Set aside ½ cup of the crumbles for the topping.
- Pulse together the remaining crumbles with the melted butter in the food processor.
- Press the cookie mixture out in an even layer into the bottom of a large casserole dish to form the crust.
- Place in the refrigerator to chill for 30 minutes.
- In the bowl of a stand mixer, beat together the softened cream cheese, powdered sugar and half the whipped topping. Reserve the other half of the whipped topping for the top layer of the pie.
- Spread the cream cheese mixture evenly over the chilled Orea cookie crust.
- Return to the refrigerator for 30-60 minutes.
- Whisk together the chocolate pudding mix, vanilla pudding mix and the 3 cups milk until smooth.
- Spread the pudding mixture evenly over the cream cheese layer.
- Return to the refrigerator for another 30-60 minutes or until pudding sets up.
- Spread the remaining whipped topping over the pudding layer.
- Cover and refrigerate until ready to serve.
- To serve, sprinkle with reserved Oreo cookie crumbles and drizzle with chocolate syrup, cut into squares.
Did You Make This?
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Deuteronomy 6:4-5
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