When I made mine, it never quite set up all the way — nobody complained about it though!u003cbr/u003eTo fix this, I recommend freezing the crust for one hour to get it nice and firm. Cool the pudding mixture for 15 minutes before pouring it into the crust. Stir it occasionally to help release the heat and prevent a film from forming on top. u003cbr/u003eThen, pour the filling into the Oreo crust and chill for u003cstrongu003eat least 6 hoursu003c/strongu003e.