Name: Mint Oreo Truffle Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 20 Mint Oreo Cookies ((finely crushed)); 4 tablespoons butter ((melted)); 4 ounces cream cheese ((softened)); 20 Mint Oreo Cookies ((finely crushed)); 1 box instant vanilla pudding ((3.4 ounce box)); 1½ cups cold milk; 4 ounces cream cheese ((softened)); 4 ounces Cool Whip ((or store brand frozen whipped topping, thawed - you will use the other half of the 8 ounce container later!)); 8-12 Mint Oreo Cookies ((coarsely crushed)); 4 ounces Cool Whip; 2-4 Mint Oreo Cookies ((coarsely crushed)); green food coloring ((optional))

This Mint Oreo Truffle Cream Pie has a Mint Oreo crust with a Mint Oreo truffle base, then is filled with a Mint Oreo cream. The pie is then topped with cool whip and crushed Mint Oreo’s! This no-bake pie is the perfect Saint Patrick’s Day dessert.

Quick Tips

I recommend buying a party size pack of Mint Oreo’s – you will use all of them!
This recipe fits in a standard 9-inch pie pan
Bake the pie crust before adding the Oreo truffle layer to prevent the crust from coming apart
When adding the Oreo truffle layer, press it out with your hands before adding it to the crust. The less you move it around in the pan, the better, in order to avoid crumbling the crust
Reserve some of the Oreo truffle layer for rolling and topping the pie if desired

A close up photo of a mint Oreo Truffle cream pie, topped with light green whipped cream and crushed mint oreo's. There is a slice taken out of the pie to show the various mint Oreo pie layers.

Equipment

9-inch pie plate
Mixing bowls
Stand or hand mixer
Food processor (optional) or rolling pin
Measuring cup
Silicone spatula

Ingredient Notes

Believe it or not, this Mint Oreo Pie contains just six total ingredients! A few of the ingredients are divided and used multiple times throughout the pie assembly, so read the instructions carefully.

Mint Oreo’s: this recipe requires at least 52 Oreo’s (plus more for topping if desired), so I recommend buying a party pack, which contains ~60 cookies. You could also buy two regular or family packs of Mint Oreo’s
Cream cheese: cream cheese is used for the Oreo truffle layer and the Oreo cream layer
Cool Whip: 8 ounces of cool whip or store brand whipped topping is used for the Oreo cream filling and for the pie topping
Instant vanilla pudding: 1 3.4 ounce pack is used for the cream filling. Make sure that it is instant pudding and not cook and serve.
Milk: skim, whole, 1% or 2%, used to mix with the instant pudding
Butter: melted butter is used for the Oreo crust

Love this Mint Oreo Truffle Cream Pie? Try these other cream pie recipes!

Close up photo of a mint Oreo Truffle pie, topped with crushed mint oreo's and green whipped cream.

How to make Mint Oreo Truffle Cream Pie

Making this cream pie is super simple and can be divided into just a few steps!

Make the Mint Oreo crust
Make the Mint Oreo truffle layer
Make the Mint Oreo cream layer
Assemble the pie

How to make the Mint Oreo crust

Preheat the oven to 350 degrees.

Use a food processor to finely crush 20 Mint Oreo’s (no need to remove the frosting filling before crushing them). You can also place the cookies in a gallon bag and use a rolling pin to crush them if you do not have a food processor.

Pour the crushed Oreo’s into a medium-sized mixing bowl and add the melted butter. Stir until the mixture is completely coated.

Using your fingertips or the back of a measuring cup, press the mixture down evenly throughout a standard 9-inch pie plate, then bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool to room temperature before adding the pie filling.

*NOTE: if you would like to make this pie a fully “no-bake pie”, you can assemble the crust and allow it to set in the fridge for an hour instead of baking it.

How to make the Mint Oreo truffle layer

Use a food processor to finely crush 20 Mint Oreo’s. You can also place the cookies in a gallon bag and crush them with a rolling pin if you do not have a food processor.

Grab your 4 ounces of softened cream cheese and cut it into 1 inch cubes (you will use the rest of the 8 ounce brick of cream cheese later). Add the cream cheese to the food processor and pulse until your truffle filling is well mixed. If you are not using a food processor, place the crushed Oreo’s and cream cheese in a bowl and use your hands to mix it well.

Set the truffle filling aside for later assembly.

How to make the Mint Oreo cream layer

In a medium to large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), mix the instant pudding mix and 1 cup of cold milk with a hand mixer (or stand mixer). Mix until it thickens.

Add the remaining 4 ounces of cream cheese and mix until the cream cheese is fully incorporated into the pudding (minimal chunks of cream cheese remaining).

Fold in half of the container of Cool Whip (4 ounces) and mix until fully incorporated. Save the other half for topping later on.

Use a food processor (or rolling pin) to coarsely chop 12 Mint Oreo cookies. Add them to the cream mixture and mix well.

Set the cream mixture aside for pie assembly.

How to assemble the pie

Flatten out the Oreo truffle filling with your hand prior to placing it over the Oreo crust. The goal would be to spread it as little as possible once it’s in the pan as to not break the crust. Set the filling over the crust and gently spread it throughout the entire pan.

Next, pour the Oreo cream filling over the truffle layer and spread it evenly throughout the pan.

Lastly, use the remaining whipped topping to spread over the top of the pie. Decorate the pie as desired (add more crushed Oreo’s, rolled truffle filling, etc.)

Allow the pie to set in the fridge for at least 30 minutes before enjoying. Serve chilled.

A close up photo of a plated slice of mint oreo truffle cream pie, showing the layers of crust, Oreo Truffle and Oreo cream layers, topped with cream whipped cream.

Looking for more St. Patrick’s Day recipes? Try these other mint-flavored desserts!