Scale

12–14 Oatmeal Creme Pies

2 cups heavy whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 (3.4-ounce) box instant vanilla pudding mix

1 1/2 cups cold milk

Optional toppings: crushed oatmeal pies, caramel drizzle, mini chocolate chips

1. Line the bottom of an 8×8 or 9×9 dish with a layer of Oatmeal Creme Pies (cut pies in half if needed to fit).

2. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.

3. In another bowl, whisk pudding mix with cold milk for 2–3 minutes until thickened.

4. Fold half of the whipped cream into the pudding mixture to create a light mousse.

5. Spread half of the pudding mixture over the Oatmeal Creme Pie layer.

6. Add a second layer of Oatmeal Creme Pies.

7. Spread remaining pudding mixture on top.

8. Finish with the remaining whipped cream.

9. Cover and refrigerate for at least 4 hours, preferably overnight, to set.

10. Garnish with crushed cookies or caramel before serving.

Chill overnight for the best texture.

Try using banana pudding or chocolate pudding for fun variations.

Keeps well in the fridge for 3 days—great make-ahead dessert.

Keywords: oatmeal creme pie icebox cake, no bake dessert, easy layered dessert, oatmeal pie cake, pudding icebox cake