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If you like cake batter, then you will love this homemade pie! The golden Oreo crust is filled with a from-scratch Funfetti pudding and topped with a cake atter whipped cream.

No-Bake Funfetti Pudding Pie

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  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American


This creamy no-bake pudding pie is given an upgrade with colorful funfetti!


  • 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


  1. 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.
  2. Grind the Oreos into fine crumbs using a food processor or blender.
  3. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
  4. In a separate medium-size bowl, pour the melted butter into the Oreo crumbs and stir until there are no dry crumbs left.
  5. 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.
  6. For the pudding: Measure out all of the ingredients for the pudding prior to starting.
  7. 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.
  8. Place the egg yolks in a separate bowl and whisk lightly.
  9. Once the gelatin is firm, turn the heat to medium-low and allow the gelatin to dissolve back into liquid.
  10. Quickly add the milk and vanilla extract and continuing to whisk over medium-low heat.
  11. Add the granulated sugar and vanilla cake mix and whisk constantly to dissolve the dry ingredients into the milk.
  12. 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.
  13. Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
  14. 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.
  15. 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.
  16. 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.
  17. For the whipping topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  18. 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.
  19. Slowly add the vanilla cake mix and powdered sugar and continue beating on high speed until stiff peaks form.
  20. 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.
  21. This pie must be refrigerated.


I made this in a 9-inch spring form pan, but you can also use a pie plate.