No Bake Chocolate Chip Cookie Pudding Pie
This Chocolate Chip Cookie Pudding Pie is completely no bake and so easy to make! A chocolate chip cookie crust is filled with pudding - a delicious recipe!
Servings: 12 servings
Calories: 216kcal
Cost: $10
Ingredients
- 2 ¼ cups (251g) Chocolate Chip Cookie crumbs such as Chips Ahoy, about 20 cookies
- 4 tablespoons (57g) unsalted butter melted
- 1 (3.4 ounce) box instant vanilla pudding
- 1 ½ cups (356ml) milk
- 1/2 cup (170g) mini chocolate chips
- Additional Cookies , for garnish
- Whipped Cream or whipped topping , for garnish
Instructions
- Note: About 9 Chips Ahoy cookies (regular or generic) is about 1 cup of cookie crumbs when crushed. Crush 20 cookies with a rolling pin in a ziploc bag and then measure out 2 1/4 cups of crumbs.
- Stir cookie crumbs with melted butter. Press into the bottom and up the sides of a 9” pie plate. Chill at least 30 minutes before filling.
- Whisk pudding mix and milk. Let sit for 5 minutes to thicken. Stir in chocolate chips. Crush two more cookies and stir into pudding mixture. Pour into prepared pie plate. Cover and chill for at least 4 hours or overnight.
- Before serving: top with whipped cream or whipped topping, a sprinkle of mini chocolate chips, and additional chocolate chip cookies. (I broke cookies in half and placed them around the pie at equal slice intervals.)
- The pie, without whipped cream, can be stored covered for up to 2 days in the refrigerator. Once the pie has the whipped cream on it (if you’re using fresh whipped cream), serve within 24 hours.
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 111mg | Fiber: 1g | Sugar: 14g