Peppermint Oreo Chiffon Pie

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


  • 20 Oreo cookies for crust, plus ten more for filling
  • 1/4 cup melted butter
  • 1 3.4 ounce package instant white chocolate pudding mix
  • 1 1/2 cups milk
  • 1/4 teaspoon peppermint extract
  • 34 drops red food coloring
  • One 8 ounce container of Cool Whip, thawed!
  • 8 peppermint candies, crushed


  1. Process the 20 Oreos and the melted butter in your food processor until they are crushed into fine crumbs. Press into a 9 inch pie pan, pressing up the sides. Chill in the fridge for 30 minutes.
  2. Put the pudding mix, milk, extract and food coloring in a bowl. Beat with a hand mixer for one minute.
  3. Stir in the thawed Cool Whip until well combined.
  4. Process 10 more Oreos in the food processor until they are crushed into fine crumbs.
  5. Spread half the Cool Whip mixture into the chilled Oreo crust. Sprinkle the Oreo crumbs over the top of the chiffon. Carefully spread the remaining chiffon over the crumbs.
  6. Refrigerate until ready to serve, at least one hour.
  7. Just before serving, sprinkle with crushed peppermints.