Description
No-bake Oreo pie with cookie crust and cream-cheese filling. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 24 Oreo cookies (about 270g), filling included
- 5 tablespoons (70g) unsalted butter, melted
Filling
- 8 oz (227g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz / 226g) tub whipped topping, thawed, divided
- 12 Oreo cookies, coarsely crushed
Instructions
- Crush 24 cookies to fine crumbs. Stir in the melted butter. Press into a 9-inch pie plate, including the sides. Freeze 15 minutes.
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 2 cups of the whipped topping, then the crushed cookies. Do not beat the topping or it goes slack.
- Spread the filling in the crust. Top with the remaining whipped topping. Garnish with extra cookie crumbs if you want.
- Refrigerate at least 4 hours, preferably overnight, until slices hold. Keep cold.
Notes
A store-bought Oreo crust works in a rush. Homemade crumbs taste fresher. The pie keeps 3 days covered in the fridge. It does not freeze well — the topping weeps.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American