Step 1

To a food processor, add the Oreo cookies. Pulse until the cookies are fine crumbs (about 30-35 seconds). Pour in the melted butter and pulse a few more times (until the crumbs and butter are well combined).

Step 2

Lightly grease a 9.5 inch pie plate with cooking spray. Transfer the cookie crumb and butter mixture to the pie plate, and spread out evenly. Press the crumbs down using a rubber spatula. Then use the bottom of a measuring cup (or a drinking glass) to press down to help pack the crumbs firmly into place.

Step 3

Place the pie crust in the fridge to harden the butter. While waiting for the crust to cool, start preparing the filling.

Step 4

To a large mixing bowl, add both boxes of pudding mix and the half and half. Use an electric handheld mixer on low speed to mix for two minutes (or until it has thickened).

Step 5

Remove the pie crust from the fridge and transfer roughly half of the pudding mixture to the center of the pie crust. Use a silicone spatula to spread the pie filling out evenly to the edges.

Step 6

Add the Cool Whip to the bowl with the remaining pudding. Use a silicone spatula to gently fold the Cool Whip into the pudding until it’s fully incorporated.

Step 7

Transfer the Cool Whip and pudding filling to the pie, and spread it out evenly on top of the pudding layer.

Step 8

Place the pie in the freezer for at least 2 hours to stiffen and set.

Step 9

20-30 minutes before serving, transfer the pie to the fridge to allow it to thaw slightly.

Step 10

Once the pie has slightly softened, garnish the border with chocolate chips. Slice into 8 pieces, serve, and enjoy.