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+ servings

No-Bake Mint Chocolate Chip Pie

This pie comes together quickly and is perfect for chocolate and mint lovers. Make it for a St. Patrick's Day celebration!
Course Dessert
Cuisine American
Prep 45 minutes
Chilling time 1 hour
Total 1 hour 45 minutes
Servings 8 servings
Calories 453 kcal
Author Michelle


For the Crust:

  • 24 Oreo cookies crushed into fine crumbs (about 2 cups of crumbs)
  • ¼ cup unsalted butter, melted

For the Pie Filling:

  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon peppermint extract
  • 4 drops green food coloring
  • 8 ounce container Cool Whip
  • 4.67 ounce package Andes Chocolate Mints, unwrapped and finely chopped (about 1 cup)


  1. In a small bowl, stir together the Oreo crumbs with the melted butter until all of the crumbs are evenly moistened. Turn the crumbs out into a 9-inch pie plate and, using your fingers, press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.
  2. Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the peppermint extract and green food coloring and beat until the food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold the Cool Whip into the cream mixture, then stir in the chopped Andes Mints.
  3. Turn the mixture out into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
No-Bake Mint Chocolate Chip Pie
Amount Per Serving
Calories 453 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 50mg17%
Sodium 286mg12%
Potassium 147mg4%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 43g48%
Protein 5g10%
Vitamin A 610IU12%
Calcium 70mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.