No Bake Chocolate Chip Cookie Pudding Pie
This No Bake Chocolate Chip Cookie Pudding Pie is a creamy, chocolatey delight that’s perfect for quick, no-bake dessert cravings!
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Whisk
- Spatula
- Refrigerator
Ingredients
- 2 cups Chocolate Chip Cookie crumbs about 20 cookies, e.g., Chips Ahoy
- 4 tablespoons unsalted butter melted
- 1 box instant vanilla pudding 3.4 ounce
- 1 cup milk whole milk recommended
- 1/2 cup mini chocolate chips
- Additional Cookies for garnish, crushed or whole
- Whipped Cream or whipped topping for garnish
Instructions
Directions: No Bake Chocolate Chip Cookie Pudding Pie
- Begin by crushing the chocolate chip cookies into fine crumbs. Transfer 2 cups of crumbs to a mixing bowl.
- Pour the melted unsalted butter over the cookie crumbs and mix until all crumbs are evenly coated and resemble wet sand.
- Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill.
- In another mixing bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes until thickened.
- Gently fold the mini chocolate chips into the pudding mixture.
- Pour the pudding mixture into the chilled cookie crust, smoothing the top with a spatula.
- Cover the pie and refrigerate for at least 2 hours to set.
- Garnish with whipped cream and additional cookies before serving. Slice and enjoy!
Notes
- Use low-fat or almond milk for a lighter version of the pie.
- Try sugar-free vanilla pudding to reduce sugar content.
- Substitute dark chocolate chips for a richer, less sweet flavor.
- Make a gluten-free version by using gluten-free cookies and pudding mix.
- Store the pie covered in the refrigerator for up to 3 days; crust may soften over time.