No-Bake Oreo Pudding Pie

Ingredients
Crust* 

• 1 package Oreos, 14.3 oz
• 6 tbsp unsalted butter, melted

Filling

• 2 boxes 3.4 oz instant vanilla pudding mix
• 3 cups heavy whipping cream
• 8 oz cool whip, thawed
• 2 cups Oreos, chopped (about 20 Oreos) from a second 14.3 oz package

Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 3 Oreos for final topping 

Directions
​Crust

• In a blender or food processor, pulse the whole Oreos until fully blended.
• In a large bowl, combine the Oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a larger measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
• The alternative* is to purchase a "ready-made" Oreo Crust from the store (I prefer doing this if I am intending on bringing this dessert to a picnic or a friends house and don't want to lose my pie plate.)

Filling

• Using the Balloon Whisk in a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer on Low until blended. Increase speed and mix until well blended. The mixture will be very thick. 
• Scrape down sides of bowl and bottom and add in the cool whip and crushed Oreos, mix on low until combined. You might have to stop and scrape down sides of bowls and bottom one more time.  Spread this mixture into the crust.
• Cover the pie pan with plastic wrap and refrigerate for 4-8 hours. 

Topping

• Before serving the pie – place a metal mixing bowl and beaters in the fridge or freezer for 15 minutes.  The cold will help the cream form into a thick whipped topping. 
• Add the heavy cream, powdered sugar and vanilla extract to the cold bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form.
• Spoon the whipped cream onto the pie. 
• Crush two Oreos and sprinkle over top of pie, take the final Oreo and break in half and press cut side down into middle of pie. 
• Refrigerate any leftovers.