Mini Oreo Mousse Pies
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 

These mini Oreo crusted pies are filled with a light, creamy mousse. When topped with a raspberry, these bite-sized pies are amazing! 

Course: Dessert
Cuisine: American
Keyword: Mini Oreo Mousse Pies
Servings: 24 Mini Pies
Author: Michelle
Ingredients
Crust
  • 20-24 Berry Oreos, crushed
  • 6 Tbsp butter, melted
Mousse
  • 1 small box of instant chocolate pudding mix (around 3.4 ounces)
  • 2 cups milk, cold
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 2-3 Tbsp powdered sugar (depending upon sweetness preference)
  • 1/2 cup mini chocolate chips
Topping
  • Raspberries or Strawberries
Instructions
  1. Preheat oven to 350 degrees (for the crust).
  2. Mix melted butter with Oreo cookie crumbs until well combined. Press about 1-2 Tbsp of crumbs into each cup of a mini-muffin tin and form it into a crust shape (my tin is 24-cups, and this recipe made 24 mini pies).

  3. Bake for 5-6 minutes, or until the crust appears set. Allow to cool.
  4. With a whisk, mix instant chocolate pudding with two cups of milk, about 2-3 minutes. Once it begins to thicken, allow it to sit for 5 minutes (these were the directions on my instant pudding box).
  5. Beat the heavy cream with a mixer until it begins to resemble whipped cream, about 5 minutes. Add in vanilla and powdered sugar. Beat until it reaches a whipped cream consistency, about 2-3 more minutes.
  6. With a rubber spatula, gently fold the whipped cream into the pudding, until mostly combined. Add in the mini chips, and fold again.
  7. In the cooled cookie cups, add about 1-2 Tbsp of mousse into each cup. Top with a raspberry or strawberry.
  8. Enjoy!
Recipe Notes

These must be refrigerated until eaten. They can be stored in an airtight container, but they are best when eaten the day of or within 1-2 days after.