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Red Velvet Oreo Ice Box Pie

Red Velvet Ice Box Pie

Course Dessert, Pie
Cuisine American
Keyword red-velvet-oreo-ice-box-pie
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings 8 pieces
Calories 662kcal
Author Melissa Sperka


  • 2 cup crushed chocolate wafer cookies or chocolate graham crackers
  • ½ cup butter melted
  • ¼ cup granulated sugar
  • 1 12.2 oz package Red Velvet Oreo cookies (Or private label store brand)
  • 1 8 oz cream cheese, softened
  • 1 3.4 oz box instant cheesecake pudding mix
  • 2 cup whole milk or half & half
  • 1 8 oz frozen whipped topping plus 1 cup, thawed or 3 cups fresh whipped cream


  • Preheat the oven to 375°F. Lightly spritz a 9-inch deep dish pie plate with cooking spray.
  • In a small bowl, mix together the cookie crumbs, butter and sugar. Mix well, then press onto the bottom and sides of the pie plate. Bake for 15 minutes or until set. Cool completely.
  • Reserve 5 whole cookies for garnish and place the rest into a resealable plastic bag. Crush the cookies. Set aside.
  • In a medium size mixing bowl use a mixer to cream together the cream cheese, pudding mix and milk. Whip for 2-3 minutes or until creamy, fluffy and smooth.
  • Fold the whipped topping and crushed cookies into the filling by hand. Spread into the cooled crust.
  • Decorate the top with the remaining whipped topping and whole cookies as desired.
  • Chill for at least 4 hours before serving.


Please note: If you're unable to find Red Velvet Oreos, many private label store brands do carry their version year-round. They will work perfectly for this pie.


Serving: 1serving | Calories: 662kcal | Carbohydrates: 75g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 592mg | Potassium: 155mg | Fiber: 1g | Sugar: 47g | Vitamin A: 450IU | Calcium: 88mg | Iron: 1mg