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
Units
Scale
- 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
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