Ingredients:

  • 24 whole Oreo Cookies (approx. 265g)
  • 4 Tbsp (56g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 1 package (3.9 oz / 110g) instant dark chocolate pudding mix
  • 1.5 cups (355ml) cold 2% milk
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tsp pure vanilla extract
  • 2 cups (475ml) light whipped topping, thawed
  • 4 Oreo cookies, coarsely crushed

Instructions:

  1. Pulse 24 whole cookies in a food processor until they resemble fine grounds. Drizzle in melted butter and salt, pulsing until the mixture reaches a wet sand consistency.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a flat measuring cup.
  3. In a large mixing bowl, whisk together the instant dark chocolate pudding mix, cold 2% milk, Greek yogurt, and vanilla extract until thickened and aerated.
  4. Pour the chocolate filling into the prepared crust and spread evenly with an offset spatula.
  5. Spread the light whipped topping over the filling and garnish with 4 coarsely crushed Oreos.
  6. Refrigerate the pie for at least 2 hours to allow the starch gelatinization to set the structure before slicing.