I love how easy this pie is to prepare, but it looks like something straight out of a holiday bakery. The red velvet cookie crust gives it a sweet crunch, while the creamy white chocolate pudding layer is light and festive with its Grinch-inspired green hue. It’s perfect for both kids and adults, and I always get asked for the recipe when I serve it. Plus, I can make it a day ahead, so it’s ready to slice and serve when I need it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Red Cookie Crust 2 cups red velvet cookie crumbs (or red Oreos, crushed finely) 4 tablespoons melted unsalted butter 1 tablespoon granulated sugar
For the Grinch Filling 1 box (3.9 oz) white chocolate pudding mix 2 cups cold 2% milk ½ container Cool Whip (about 4 oz), thawed 2–3 drops neon green gel food coloring 1–2 drops regular green food coloring
For Decorating ½ cup green sanding sugar ½ cup mini red heart sprinkles ½ cup large red heart sprinkles Extra Cool Whip tinted with neon green food coloring for piping
Directions
Prepare the Red Crust I mix the crushed red cookies, melted butter, and sugar in a bowl until it resembles wet sand. Then I press the mixture into a 9-inch pie dish, going up the sides firmly. I freeze the crust for 10 minutes while I work on the filling.
Make the Grinch Filling In a large bowl, I whisk the white chocolate pudding mix with cold milk for about 2 minutes until it thickens. I gently fold in the Cool Whip until the filling is smooth and fluffy. Then I add a few drops of neon and regular green food coloring to get that classic Grinchy green. I also stir in green sanding sugar for festive speckles throughout the filling.
Assemble the Pie Once the crust is chilled, I spoon the green filling into the crust and smooth the top evenly with a spatula.
Decorate I tint a bit more Cool Whip with green food coloring and pipe 8–10 swirls around the edge of the pie. Then I sprinkle on plenty of mini and large red heart sprinkles, along with extra green sanding sugar for sparkle and texture.
Chill I refrigerate the pie for at least 3 hours, or until it’s fully set and firm enough to slice. When I want super clean slices, I chill it overnight.
Servings and timing
This pie makes 10 to 12 slices and takes 25 minutes to prep, with no cooking time, and a total chill time of 3 hours (or overnight for best results). It’s a stress-free dessert I can make ahead for any holiday gathering.
Variations
Crust Options: I’ve used golden Oreos or graham crackers dyed red with food coloring when red velvet cookies aren’t available.
Flavor Swaps: The white chocolate pudding can be swapped with vanilla or cheesecake flavor for a twist.
Filling Mix-ins: I sometimes fold in crushed candy canes or mini marshmallows for extra holiday fun.
Different Colors: I’ve made a blue and white version for winter themes by changing the food coloring and decorations.
Storage and Reheating
Storage I keep the pie covered in the fridge for up to 3 days. I try to decorate it within a few hours of serving so everything stays fresh and vibrant.
Freezing While I don’t usually freeze this pie due to the whipped topping, the crust and filling hold up decently if I freeze it before decorating. I let it thaw overnight in the fridge.
FAQs
Can I make No Bake Grinch Pie ahead of time?
Yes, I love making it the night before. It holds up beautifully and actually slices better when well chilled.
Do I have to use red velvet cookies?
Not at all. I’ve used red-dyed graham crackers, red Oreos, or even regular chocolate cookies with red food coloring mixed into the crust.
Can I use homemade whipped cream instead of Cool Whip?
Yes! I just whip about 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form and use it in place of the Cool Whip.
What if I don’t have food coloring?
The pie will still taste amazing! The colors make it fun, but the flavor is what really matters. I’ve made it without coloring before, and it’s still festive with just the red crust and sprinkles.
How do I get clean slices?
I chill the pie overnight and use a sharp knife dipped in hot water (and wiped dry) between each slice. It makes a big difference for neat presentation.
Conclusion
No Bake Grinch Pie is a festive, fun, and easy dessert that always brings a smile—perfect for Christmas parties or cozy nights in. I love the balance of textures from the crunchy red crust to the silky green filling, and the decorations really make it feel like a special treat straight from Whoville. It’s no-fuss, make-ahead, and absolutely merry.
This easy no-bake Grinch Pie is made with a red cookie crust, green pudding filling, and heart sprinkles—perfect for your Christmas dessert table!
Author:Ella
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:3 hours 25 minutes
Yield:10–12 slices
Category:Dessert, Holiday
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the Red Cookie Crust:
2 cups red velvet cookie crumbs (or red Oreos, crushed very finely)
4 tablespoons melted unsalted butter
1 tablespoon granulated sugar
For the Grinch Filling:
1 box (3.9 oz) white chocolate pudding mix
2 cups cold 2% milk
½ container Cool Whip (about 4 oz), thawed
2–3 drops neon green gel food coloring
1–2 drops regular green food coloring
For Decorating:
½ cup green sanding sugar
½ cup mini red heart sprinkles
½ cup large red heart sprinkles
Extra Cool Whip tinted with neon green food coloring (for piping)
Instructions
Prepare the Red Crust:
In a bowl, combine crushed red cookies with melted butter and sugar.
Mix until it resembles wet sand.
Press into a 9-inch pie dish, covering the bottom and sides firmly.
Freeze for 10 minutes to set.
Make the Grinch Filling:
5. In a large bowl, whisk together white chocolate pudding mix and cold milk for 2 minutes until thick.
6. Fold in thawed Cool Whip until fluffy.
7. Add neon and regular green food coloring until it becomes pale green.
8. Fold in green sanding sugar for festive speckles.
Assemble the Pie:
9. Pour the filling into the chilled crust and smooth the top.
Decorate:
10. Tint extra Cool Whip with neon green food coloring. Pipe 8–10 dollops around the edge.
11. Sprinkle both mini and large red heart sprinkles generously over the top.
12. Add more green sanding sugar for sparkle.
Chill:
13. Refrigerate for at least 3 hours or overnight for best slicing results.
Notes
For clean slices and a firm filling, chill overnight and decorate within a few hours of serving.
You can use red Oreos or dyed vanilla sandwich cookies as an alternative to red velvet cookies.
This dessert is ideal for make-ahead holiday prep.
