Step 1

In a mixing bowl combine the dry Oreo instant pudding mix and the half & half milk. Stir with a wire whisk for 1-2 minutes until it's combined and thicker.Let this mixture sit for about 3-5 minutes so it can thicken up more.

Step 2

Stir in the chopped Oreo cookies. Spread 1½ cups of the pudding into the prepared Oreo crust.

Step 3

In a seperate bowl, add the heavy whipping cream and powdered sugar. Using a hand mixer, or use a stand mixer, beat on low speed until stiff peaks form. * Start on low speed to avoid splashing and increase speed as needed as the cream gets thicker.

Step 4

Add half of the whipped cream into the remaining pudding mixture. Stir until combined. Evenly spread this over the first layer in the pie crust.

Step 5

Spread the remaining whipped cream over the top of the pie as the third layer OR you can save it in the fridge and pipe it on right before serving (as shown in the pictures).

Step 6

Cover the pie with the enlcosed plastic lid from the crust. Refrigerate for at least 6 hours but overnight is preferred.

Step 7

Garnish the pie with additional chopped Oreo cookies if wanted. If you saved the final layer of whipped cream, pipe it on right before serving.