Oreo Cream Pie
If you love Oreos, you’re certainly going to love this Oreo Cream Pie! Hands down one of the easiest desserts you’ll ever make, this pie pairs a homemade Oreo cookie crust with a decadent Oreo cream filling. It’s rich and creamy and ready in no time!
Oreos are like Lay’s potato chips — you can’t eat just one. And for those who love dipping your Oreo cookies in a tall glass of milk, this quick and easy dessert will remind you of the same. The fact that it requires zero time in the oven is a bonus.
No-bake desserts are popular for a reason. After a quick stint in the fridge or freezer, your dessert is ready to go. For other no-bake dessert ideas, check out my Strawberry & Lemon Cookie Ice Cream Trifle and Easy 5-Ingredient Lemon Icebox Pie!
Ingredients you’ll need to make Oreo Cream Pie:
Be sure to check out the full recipe and ingredient list below
- To make a homemade cookie crust, you’ll need Oreo cookies and melted butter. If you are short on time, you can also purchase a store-bought crust.
- Your cream filling is made with cream cheese, Cool Whip, granulated sugar, powdered sugar, and vanilla extract, along with Oreo cookies, of course. If you can’t find Cool Whip, I have provided a recipe below for homemade whipping cream, which can be used as a substitute. And don’t worry; the granulated sugar will not make the filling grainy; it will dissolve once it’s blended with the room-temperature cream cheese.
How to make an Oreo Cream Pie:
Make the cookie crust. Add your Oreo cookies to a food processor (paid link) and blend to a fine texture. Add the crumbled cookies and melted butter to a large bowl and mix. Add the ingredients to a 9-inch pie pan (paid link) and spread evenly on the bottom and sides of the pan. Place in the freezer for 30 minutes to set while you make the filling. Note: You don’t need to remove the filling from the Oreo cookies before crumbling them in the food processor (paid link).
Make the cream filling. While the crust is in the freezer, add the cream cheese, Cool Whip, powdered sugar, granulated sugar, and vanilla extract to a large bowl. Blend using a hand blender (paid link) for 3 to 5 minutes until smooth. Add 10 cookies and coarsely crush them in a ziplock bag. Fold the crushed cookies into the cream filling.
Pour the cream filling over the cookie crust. Remove the cookie crust from the freezer and pour the cream filling into the pie pan (paid link), spreading evenly. Refrigerate for at least 3 hours. Before serving, add a layer of Cool Whip and sprinkle a few crumbed cookies on top. Serve cool.
Oreo Cream Pie Tips & Tricks
How do I store leftovers?
You can store leftovers in an airtight container in the fridge. If you keep the leftovers in the pie pan (paid link), wrap the entire pan in plastic wrap. It can be refrigerated for up to 5 days. To freeze leftovers, wrap individual slices tightly with plastic wrap and foil. It can be placed in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I make this recipe in advance?
No-bake pies are perfect when you want to prep ahead of time. You can make them up to two days before you plan to serve them. Make the pie according to the instructions and store it in the fridge. Add your garnish and finishing touches before serving.
This Cookies and Cream pie is perfect to serve anytime and can easily be ready for a last-minute gathering of family and friends (with at least a few hours’ notice).
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Oreo Cream Pie
- Total Time: 15 minutes
- Yield: 6-8 1x
Description
If you love Oreos, you’re certainly going to love this Oreo Cream Pie! One of the easiest desserts you’ll ever make, this pie pairs a homemade Oreo cookie crust with a decadent Oreo cream filling.
Ingredients
- 35 Oreo cookies, divided
- 1/4 cup butter, melted
- (2) 8 oz. cream cheese
- 2 cups Cool Whip
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
Get Recipe Ingredients
Instructions
- In a food processor (paid link), blend 25 Oreo cookies to a fine texture.
- Add the crumbled cookies and melted butter to a large bowl and mix together. Add ingredients to a 9-inch pie pan (paid link) and spread evenly on the bottom and sides of the pan. Place in the freezer for 30 minutes.
- Add the cream cheese, Cool Whip, powdered sugar, granulated sugar, and vanilla extract to a large bowl. Blend using a hand blender (paid link) for 3 to 5 minutes until smooth.
- Add 10 Oreo cookies to a plastic ziplock bag and crush coarsely using your hand or a rolling pin. Fold the crushed cookies into the cream filling.
- Remove the cookie crust from the freezer and pour the cream filling into the cookie crust, spreading evenly. Refrigerate for at least 3 hours.
- Add additional Cool Whikp and crumbled cookies as a garnish. Serve cold.
Notes
To make homemade whipping cream, add 1 cup cold heavy whipping cream, 2 tbsp sugar, and 1/2 teaspoon pure vanilla extract to a large bowl. Using a hand mixer (paid link), beat the ingredients on medium-high speed until medium peaks form (around 3–4 minutes).
If you prefer a crispier cookie pie crust, bake it at 350 degrees for 5-6 minutes. Allow the crust to cool in the fridge before adding the cream filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 728
- Fat: 45.2
The recipe calls for “Whipped cream” and not “Whipping cream”. Does this mean we should whip the cream before folding it into the other ingredients or, use the shipping cream in liquid form? Thanks! Can’t wait to make it!
Hi, Donna! We’ve corrected the instructions. It looks like we left the “whipped cream” out of step # 2. This whipped cream is actually “Cool Whip” (a whipped topping).