1 oz Vodka
1 oz Kahlua
20 Oreo Cookies
2 packages Instant Chocolate Pudding Mix (3.9oz ea)
1 1/3 Cup Milk
8 oz Cool Whip
1 8” Oreo Pie Crust
Baileys Whipped Cream (recipe below) for garnish
Chocolate sauce (your favorite brand) for serving
Place Oreo cookies in a large ziplock bag. Using a rolling pin, gently crush.
Add the chocolate pudding dry mix in a mixing bowl. In a pitcher, combine the vodka, Kahlua and milk. Slowly pour the boozy milk mixture into the pudding mix and stir until combined. Fold in the cool whip and crushed Oreo cookies and place mixture in Oreo cookie pie crust. Refrigerate for at least 2 hours, preferably overnight. Leaving overnight allows the oreos to absorb the moisture and gives the pie a great texture.
Right before serving, top the pie with Baileys whipped cream (recipe below) and drizzle with your favorite chocolate sauce.
Baileys Whipped Cream
1 Cup Heavy Cream
1/4 Cup Irish Cream
1 Tbsp Powdered Sugar, or to taste
1 pinch Salt
1/2 tsp Vanilla Extract
Place the heavy cream, powdered sugar, salt and vanilla in a bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks form. Refrigerate until needed.
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