No Bake Chocolate Chip Cookie Pudding Pie

If you’re looking for a dessert that combines the indulgence of chocolate chip cookies with the creamy delight of pudding, look no further than this No Bake Chocolate Chip Cookie Pudding Pie. It’s a simple yet impressive treat that requires no baking, making it the perfect option for hot summer days or when you’re short on time. The combination of a cookie crust filled with smooth vanilla pudding and topped with mini chocolate chips creates a delightful experience for your taste buds. With just a few ingredients, you can whip up a dessert that will have everyone asking for seconds!

Top Reasons to Make No Bake Chocolate Chip Cookie Pudding Pie

• Effortless Preparation: With no baking involved, this pie comes together in just a few simple steps.
• Decadent Flavor: The combination of chocolate chip cookies and vanilla pudding is a classic that never disappoints.
• Customize to Your Liking: You can easily modify the toppings or add different flavors to the pudding.
• Great for Gatherings: This pie is perfect for potlucks, parties, or any get-together where you want to impress your guests.
• Kid-Friendly: With the fun textures and flavors, kids will love helping make and eat this dessert!

The Essentials

• 2 cups (251g) Chocolate Chip Cookie crumbs: Feel free to use your favorite brand, such as Chips Ahoy. About 20 cookies will do the trick.
• 4 tablespoons (57g) unsalted butter: Melted to bind the cookie crumbs together.
• 1 (3.4 ounce) box instant vanilla pudding: This will create the creamy filling.
• 1 cup (356ml) milk: Whole milk works best for a rich texture.
• 1/2 cup (170g) mini chocolate chips: For that extra chocolatey goodness.
• Additional Cookies, for garnish: Crushed or whole, for a decorative touch.
• Whipped Cream or whipped topping: To add a light and airy finish.

Before You Start: Equipment

• Mixing Bowl: For combining the cookie crumbs and melted butter.
• 9-inch Pie Dish: To hold your delicious pudding pie.
• Whisk: Essential for blending the pudding mix with milk.
• Spatula: Perfect for spreading the pudding evenly in the crust.
• Refrigerator: You’ll need this to set the pie before serving.

Directions: No Bake Chocolate Chip Cookie Pudding Pie

Step 1: Prepare the Cookie Crust

Begin by crushing the chocolate chip cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin or by pulsing them in a food processor. Once you have 2 cups of cookie crumbs, transfer them to a mixing bowl.

Step 2: Mix in the Butter

Pour the melted unsalted butter over the cookie crumbs. Use a spatula to mix until all the crumbs are evenly coated and resemble wet sand.

Step 3: Form the Crust

Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form your crust. Make sure it’s compact to hold the filling well. Place the crust in the refrigerator to chill while you prepare the filling.

Step 4: Prepare the Pudding Filling

In another mixing bowl, whisk together the instant vanilla pudding mix and milk. Continue whisking for about 2 minutes until the mixture thickens.

Step 5: Add Chocolate Chips

Gently fold in the mini chocolate chips into the pudding mixture. This adds delightful pockets of chocolate throughout the filling.

Step 6: Assemble the Pie

Remove the cookie crust from the refrigerator. Pour the pudding mixture into the crust, smoothing the top with a spatula to ensure an even layer.

Step 7: Chill and Set

Cover the pie with plastic wrap or a lid and place it back in the refrigerator. Let it chill for at least 2 hours, or until the pudding is fully set.

Step 8: Serve

When you’re ready to serve, garnish the pie with whipped cream and additional cookies on top. Slice and enjoy the creamy, cookie-filled goodness!

Health-Conscious Tweaks

• Low-Fat Milk: Use low-fat or almond milk for a lighter version.
• Reduced-Sugar Pudding: Opt for a sugar-free vanilla pudding mix to decrease calories.
• Whole Wheat Cookies: Consider using whole wheat cookies for added fiber.
• Dark Chocolate Chips: Swap in dark chocolate chips for a richer flavor and less sugar.

Steer Clear of These

• Don’t use regular chocolate chips in place of mini ones, as they may not distribute as evenly.
• Avoid overmixing the pudding, which can lead to a grainy texture.
• Steer clear of using fresh cream in place of whipped topping unless you whip it to soft peaks first.
• Don’t skip the chilling time; it’s essential for the pie to set properly!

Keep It Fresh: Storage Guide

To store your No Bake Chocolate Chip Cookie Pudding Pie, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Note that the crust may become softer over time, so it’s best enjoyed within the first couple of days after making it.

No Bake Chocolate Chip Cookie Pudding Pie Q&A

Can I use a different flavor of pudding?

Absolutely! Chocolate, butterscotch, or even caramel pudding would work wonderfully in this recipe. Just keep the same proportions!

How do I make this pie gluten-free?

To make a gluten-free version, use gluten-free chocolate chip cookies for the crust and ensure that your pudding mix is also gluten-free.

Can I freeze this pie for later?

While you can freeze the No Bake Chocolate Chip Cookie Pudding Pie, it’s best to consume it fresh. If you do freeze it, wrap it tightly and enjoy within a month.

What can I use instead of chocolate chip cookies?

You can use graham crackers, Oreos, or any other favorite cookies to create a unique crust with different flavors!

That’s a Wrap

This No Bake Chocolate Chip Cookie Pudding Pie is not just a dessert; it’s an experience. The creamy filling complemented by the crunchy cookie crust makes for a delightful treat that’s perfect for any occasion. Whether you’re serving it at a party or enjoying a slice on a quiet evening, this pie is sure to bring smiles all around. With its straightforward preparation and delectable taste, it’s a recipe you’ll want to keep in your back pocket. Now, grab your ingredients and get ready to indulge!