Description
This creamy no-bake pudding pie is given an upgrade with colorful funfetti!
Ingredients
- For the crust
- 24 Golden Oreos
- 5 tablespoons unsalted butter
- For the pudding
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 3 egg yolks
- 2 cups milk (I used nonfat)
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 3 tablespoons vanilla cake mix (dry)
- For the topping
- 1 ¼ cups heavy whipping cream
- 4 tablespoons vanilla cake mix (dry)
- ¼ cup powdered sugar
- Sprinkles for garnish
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the Oreos into fine crumbs using a food processor or blender.
- In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
- In a separate medium-size bowl, pour the melted butter into the Oreo crumbs and stir until there are no dry crumbs left.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the pudding.
- For the pudding: Measure out all of the ingredients for the pudding prior to starting.
- In a medium-size saucepan, add the cold water and sprinkle the gelatin over the top. Allow the gelatin to sit for about 2 minutes until firm.
- Place the egg yolks in a separate bowl and whisk lightly.
- Once the gelatin is firm, turn the heat to medium-low and allow the gelatin to dissolve back into liquid.
- Quickly add the milk and vanilla extract and continuing to whisk over medium-low heat.
- Add the granulated sugar and vanilla cake mix and whisk constantly to dissolve the dry ingredients into the milk.
- Once the mixture is warm but not hot, pour about ¼ cup of the milk into the eggs and whisk vigorously. You will need to work quickly to prevent the eggs from becoming scrambled.
- Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
- Remove the pudding from the heat and immediately strain the pudding through a fine sieve into the prepared crust. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
- Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
- Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.
- For the whipping topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the vanilla cake mix and powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the whipped cream using a large open star tip or spread the whipped cream over the top of the pie and garnish with sprinkles.
- This pie must be refrigerated.
Notes
I made this in a 9-inch spring form pan, but you can also use a pie plate.
- Category: Dessert
- Method: Refrigerator
- Cuisine: American