No-Bake Chocolate Mud Pie with Oreo Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and creamy chocolate filling layered over a crunchy Oreo cookie crust, chilled until firm for a luscious no-bake dessert. This American-inspired recipe, ready in about 25 minutes, layers Oreo cookies, unsalted butter, semi-sweet chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crush 24 Oreo cookies finely in a food processor or place in a zip-top bag and crush with a rolling pin until you have fine crumbs. Stir in 6 tbsp melted unsalted butter until the mixture is evenly moistened.
  2. Step 2: Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for at least 30 minutes to set.
  3. Step 3: Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes. Remove from heat and pour over 1 cup semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  4. Step 4: In a large bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy. Fold in the melted chocolate mixture gently until fully combined.
  5. Step 5: Pour the chocolate filling into the chilled Oreo crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until firm.
  6. Step 6: Before serving, spread 1 cup whipped cream evenly over the top for a light finish.

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