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“I have been saving this recipe to try. It's pretty low in calories. Cooking time is chilling time.”
2hrs 15mins

Ingredients Nutrition

  • 17 -18 mint oreo cookies, finely crushed (leave the cream centers in)
  • 9 mint oreo cookies, coarsely chopped
  • 3 tablespoons butter, melted
  • 1 (1 ounce) package instant pudding mix, white chocolate (Fat-free, Sugar-free)
  • 1 12 cups nonfat milk, cold
  • 1 (8 ounce) container whipped topping, thawed (Lite or Fat-free)
  • 2 -3 drops green food coloring
  • 14 teaspoon peppermint extract (optional, for a stronger mint flavor)
  • Garnish options
  • chopped peppermint pattie
  • chocolate curls
  • andes mint candy
  • Oreo cookies, chopped
  • whipped cream


  1. Combine the crushed cookie crumbs and butter, and evenly spread in a 9-inch pie plate to form the crust. Be sure to spread some up the sides.
  2. Beat pudding mix and milk in large bowl with a whisk for 2 minutes.
  3. Stir in the whipped topping, coarsely chopped cookies, food coloring, and peppermint extract (if using).
  4. Spoon into crust.
  5. Refrigerate or freeze 2 hours, or until firm. If freezing, let the pie sit out 10 minutes before serving.

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