Oreo Cookie Mud Pie is spectacular! What’s not to love about Oreo cookies, chocolate pudding, a cream cheese layer, Cool Whip and maraschino cherries? This sumptuous dessert is sensational! Chocolate lovers are addicted to this amazing pudding-type recipe.

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Guys who are not big dessert fans rave over this luscious “pie”-type dessert. Certainly anyone with a sweet tooth (like me) lauds this excellent recipe! And if you’re a cherry lover to boot, well, you’ll not be able to resist this incredibly wonderful confection.

I got this recipe from the very delightful Carolyn Allen when our husbands both worked together at the Baptist Convention of New England in the early 1990s. Her husband, Ray, was the evangelism director and mine was the Business Administrator. The convention had regular board meetings where the meals were catered. Because the catering costs were high and the food portions scanty,  John, (my husband), volunteered me to make a meal for the board.

At that time it consisted of about 65 people that I had to prepare food for. We only charged what it cost for the food and volunteered our time gratis. My children were young at the time and I was homeschooling them so that meant I dragged them along to any meal I was catering for the convention. They would do their schoolwork on the floor or at a table while I prepared the food. That was my introduction to cooking on a larger scale.

One summer shortly after I started catering for the convention staff, Ray asked me to do the meals for a two or three day evangelism conference. He volunteered Carolyn, his wife, to help me. It was one of those matches made in heaven so to speak.

I could organize, figure out what I needed to buy, how many servings to make, what recipes to fix and get food ready on time for a fraction of the cost to hire caterers. I could give Carolyn assignments and she would make anything I asked her to. Sometimes that was in the form of “make something with beef!” I still use many of those recipes today.

Carolyn was the creative genius and she would make everything look beautiful whereas I’m not really crafty with food in that way. Yes, I love home and interior decorating and even creating beautiful outfits, but making food and tables look beautiful was not something I was trained in doing.

Carolyn was wonderful with flower arrangements and making inexpensive but beautiful table decorations. After working with me at this conference, Carolyn worked with me at almost every other catering event we did for the convention. She was my right-hand man (woman) so to speak. If I forgot anything, Carolyn would remember it and keep me on track.

Carolyn is the sweetest, kindest, most gentle soul I think I have ever met. Even though she doesn’t realize it she really mentored me a lot in the Christian faith during the early 90s when we were doing catering together. Some of the things she said during those long talks in the kitchen together have stuck with me through the years.

Probably the biggest one was her emphasis on prayer. I have read 30 or 40 books on prayer since those days, (maybe more) but she sowed the seeds of the necessity of prayer in the Christian life and not relying on the flesh or natural ability to accomplish God’s work.

Thank you, Carolyn, for all those wonderful life recipes. And thank you for giving me this amazing recipe. I dedicate all these new pictures to Carolyn. She would be proud of how far I’ve come in the presentation of food since I started this blog in June of 2012!

This is one of those recipes that you can freeze or refrigerate and it works fine either way. I like to freeze it and then pull it out of the freezer about 15 minutes before serving. It cuts really crisply and evenly that way. But you can also refrigerate this. Just be prepared for it to be a little goopy this way because it is made with pudding after all! And you will probably have to serve it with a spoon instead.

It has been over a year since I posted up this recipe. It was in the very early days of my blog when my photo taking skills were deplorable.  This particular post had only one main picture since I was actually giving the dessert to some friends who just had a baby.

I figured since this recipe has several hundred pins on Pinterest I would remake it (circa June 2013) and update the pictures so you can get an idea of just how wonderful this dessert really is. These pictures include individual portions so you can better see the texture of this fantastic dessert. Hope you enjoy it. We certainly have over the years. Thanks again, Carolyn, for all the memories.

I originally posted this recipe in June 2012, about a week after I began my blog. My pictures weren’t all that great since I was using an iPhone 3 at the time. I remade the recipe in June 2013, and while the pictures were better, this is really a difficult dessert to photograph well! I remade the recipe again (September 2018) for a connection class at our church.  I made two of these desserts and everyone wanted some – even the kids. While this dessert is a little messy and gooey, it’s one of the best desserts I make. I think you’ll agree if you give it a try.

Oreo Cookie Mud Pie is a scrumptious layered dessert filled with an Oreo cookie layer, a cheesecake layer, a chocolate pudding layer, a whipped topping layer, and topped with Oreos and maraschino cherries on top. 

This dessert is so yummy. Your family is sure to enjoy every mouthful! Before serving, I topped the dessert with Oreo cookies! 

This dessert actually sets up best if you freeze it, but this was outside in our hot Texas sun for a few minutes and it became gooey rather quickly! This is a great dessert for holiday entertaining and company.

Oreo Cookie Mud Pie is such a spectacular dessert–not only in its presentation but also in its taste!

Here’s what I did.

I used these ingredients.

I crushed these Double Stuff Oreo Cookies the old-fashioned way with a rolling pin. You can also scrape the filling out of the Oreos and place them in a food processor to crush or grind them. Then add the cream filling back in to the bowl. 

I wasn’t happy with how big the pieces were, so I cut them with a pastry blender. Save time and throw them in the food processor!

Measure out 1/2 cup of the crushed Oreos and set aside for garnish. 

To the remaining Oreos add melted butter. 

Mix thoroughly.

Press Oreos into a 9×13″ baking dish that has been sprayed with cooking spray. I used a heavy duty spatula to make sure the Oreos really adhered well and pressed them very firmly into the dish.

Set the Oreo layer aside while you were on the other layers.

Soften cream cheese in mixing bowl. Add powdered sugar and Cool Whip whipped topping. 

Beat with an electric mixer to combine.

Spread cream cheese layer over top of the Oreo cookie crust.

Place two boxes of instant chocolate pudding in a large mixing bowl. Add about half a cup of milk to start. Blend until well mixed. Begin adding remaining two and a half cups of milk until mixture thickens. (Otherwise, if you add all the milk at once you will splash chocolate pudding all over everywhere!) 

Mix pudding with a mixer until thickened. Start out on a slow speed and as mixture thickens increase the speed of your mixer to high (this will prevent a lot of splatters!)  It will probably take 3-5 minutes to get the pudding to thicken. 

Spread chocolate pudding layer evenly over top of the cream cheese layer.

Spread remaining Cool Whip whipped topping over top of the chocolate layer.

Sprinkle reserved crushed Oreos over top of the whipped topping layer. Rinse maraschino cherries and dry thoroughly. Arrange in whatever pattern you desire. I froze the dessert at this point.

You can also press more Oreo Cookies into the top of the dish if you prefer. I waited until I actually served the dish to do that. Refrigerate or freeze until ready to serve.

To serve: Garnish each slab of Oreo Cookie Mud Pie with an Oreo Cookie!

Every forkful is amazing. Our company raved over this dessert last night! Everyone had a big piece–even those who don’t normally eat (or like) dessert!

Here’s the recipe.

OREO COOKIE MUD PIE

(Recipe adapted from Carolyn Allen, Baptist Convention of New England, Northborough, MA)

Oreo Cookie Mud Pie

Teresa Ambra

This amazing layered dessert is like eating an Oreo Cookie lasagna! It has an Oreo cookie crust layer, topped with a cheesecake layer, a chocolate pudding layer and whipped topping. Finally it's garnished with Oreo cookie crumbs, maraschino cherries and additional Oreo cookies. It's sensational and great as a holiday dessert. Prepare to be wowed as this dessert will rock your world!

No ratings yet

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 15

Calories 425 kcal

Equipment

• 1 9x13" glass baking dish
• 1 Rolling Pin to crush Oreos
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 medium mixing bowl
• 1 fork
• 2 large mixing bowls
• 1 electric mixer
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 16 oz. pkg. oreo cookies crushed, reserving ½ cup (I like using double stuff Oreos)
• 4 tbsp. unsalted butter melted
• 8 oz. pkg. cream cheese softened
• 1 cup powdered sugar
• 16 oz. container cool whip or other non-dairy whipped topping, divided use
• 6 oz. pkg. instant chocolate pudding
• 3 cups 2% milk cold
• 10 oz. jar maraschino cherries rinsed and patted dry, for garnish
• 12 Oreo cookies if desired, for garnish

Instructions

 

• Place cookies in ziplock bag and crush well with rolling pin.
• Scrape out crumbs and icing and put in a small mixing bowl.
• Measure out about ½ cup crumbs to sprinkle the top of the dessert and set aside.
• To remaining Oreo cookie crumbs add butter.
• Stir well with a fork.
• Mix well and press very firmly into a 9x13” baking dish.
• Mix cream cheese, powdered sugar and 8-oz. of the cool whip in a large mixing bowl with an electric mixer.
• Spread evenly onto cookie crumb mixture.
• Mix chocolate pudding and milk with an electric mixer until thick.
• (Start with about 1/2 cup milk and continue adding in smaller increments so chocolate pudding doesn't splash everywhere).
• This may take 2-3 minutes.
• Spread chocolate pudding evenly onto cream cheese layer.
• Spread remaining cool whip on top of pudding layer.
• Sprinkle with reserved cookie crumbs.
• Place cherries on top.
• Garnish with additional Oreo cookies if desired.
• Refrigerate about 6 hours or overnight.
• Or freeze about two hours before serving.
• If freezing, remove 45 minutes to an hour before serving.

Notes

NOTE: You can also remove the cream from the Oreo cookies and place cookies in your food processor to crush. Then once cookies are crushed add cream back into the crushed cookies and stir to combine well.

 

NOTE: It is easier to work with the pudding if you only use a small amount of milk at the beginning. Then gradually add the milk until the pudding is of the right consistency. Otherwise, the pudding will splash all over your counters and walls!

 

NOTE: This dessert sets up better for cutting if you freeze the dessert rather than refrigerate it. Remove from the freezer about 15 minutes before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 425kcalCarbohydrates: 65gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 15mgSodium: 468mgPotassium: 264mgFiber: 2gSugar: 49gVitamin A: 186IUVitamin C: 0.1mgCalcium: 152mgIron: 5mg

Keyword cheesecake, cherries, chocolate, chocolate dessert, dessert, Oreos

Tried this recipe?Let us know how it was!

Doesn’t Oreo Cookie Mud Pie look dreamy? This is such a delightful dessert. Chocolate lovers especially enjoy all the wonderful flavors.

Are you salivating yet? Oreo Cookie Mud Pie is a great dessert for holidays like Valentine’s Day, Christmas, or all the summer holidays when you enjoy a cool, light, fluffy dessert on hot days.

You may also enjoy these delicious recipes!

Oreo Cookie Ice Cream Mud Pie

Mississippi Mud Pie

Black Forest Dream Dessert

Oreo Cookie Mud Pie

Teresa Ambra

This amazing layered dessert is like eating an Oreo Cookie lasagna! It has an Oreo cookie crust layer, topped with a cheesecake layer, a chocolate pudding layer and whipped topping. Finally it's garnished with Oreo cookie crumbs, maraschino cherries and additional Oreo cookies. It's sensational and great as a holiday dessert. Prepare to be wowed as this dessert will rock your world!

No ratings yet

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 15

Calories 425 kcal

Equipment

• 1 9×13" glass baking dish
• 1 Rolling Pin to crush Oreos
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 medium mixing bowl
• 1 fork
• 2 large mixing bowls
• 1 electric mixer
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 16 oz. pkg. oreo cookies crushed, reserving ½ cup (I like using double stuff Oreos)
• 4 tbsp. unsalted butter melted
• 8 oz. pkg. cream cheese softened
• 1 cup powdered sugar
• 16 oz. container cool whip or other non-dairy whipped topping, divided use
• 6 oz. pkg. instant chocolate pudding
• 3 cups 2% milk cold
• 10 oz. jar maraschino cherries rinsed and patted dry, for garnish
• 12 Oreo cookies if desired, for garnish

Instructions

 

• Place cookies in ziplock bag and crush well with rolling pin.
• Scrape out crumbs and icing and put in a small mixing bowl.
• Measure out about ½ cup crumbs to sprinkle the top of the dessert and set aside.
• To remaining Oreo cookie crumbs add butter.
• Stir well with a fork.
• Mix well and press very firmly into a 9×13” baking dish.
• Mix cream cheese, powdered sugar and 8-oz. of the cool whip in a large mixing bowl with an electric mixer.
• Spread evenly onto cookie crumb mixture.
• Mix chocolate pudding and milk with an electric mixer until thick.
• (Start with about 1/2 cup milk and continue adding in smaller increments so chocolate pudding doesn't splash everywhere).
• This may take 2-3 minutes.
• Spread chocolate pudding evenly onto cream cheese layer.
• Spread remaining cool whip on top of pudding layer.
• Sprinkle with reserved cookie crumbs.
• Place cherries on top.
• Garnish with additional Oreo cookies if desired.
• Refrigerate about 6 hours or overnight.
• Or freeze about two hours before serving.
• If freezing, remove 45 minutes to an hour before serving.

Notes

NOTE: You can also remove the cream from the Oreo cookies and place cookies in your food processor to crush. Then once cookies are crushed add cream back into the crushed cookies and stir to combine well.

 

NOTE: It is easier to work with the pudding if you only use a small amount of milk at the beginning. Then gradually add the milk until the pudding is of the right consistency. Otherwise, the pudding will splash all over your counters and walls!

 

NOTE: This dessert sets up better for cutting if you freeze the dessert rather than refrigerate it. Remove from the freezer about 15 minutes before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 425kcalCarbohydrates: 65gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 15mgSodium: 468mgPotassium: 264mgFiber: 2gSugar: 49gVitamin A: 186IUVitamin C: 0.1mgCalcium: 152mgIron: 5mg

Keyword cheesecake, cherries, chocolate, chocolate dessert, dessert, Oreos

Tried this recipe?Let us know how it was!