Creamy Oreo Pie Food

OREO CREAM PIE

Steps:

• Coarsely chop 10 cookies; set aside.
• Finely crush 26 cookies.
• Combine cookie crumbs and butter; press evenly onto bottom and sides of a 9 inch pie plate.
• Chill while preparing filling.
• In 2 quart saucepan, over medium heat, stir marshmallows and milk until melted and smooth; cool completely.
• Fold whipped cream into cooled marshmallow mixture; fold in chopped cookies.
• Spoon into prepared crust; chill 4 hours or until firm.
• To serve cover with a layer of whipped cream and garnish with remaining cookies cut in half.

OREO CREAM PIE

Steps:

• Reserve 1/4 cup of the Oreo crumbs and set aside. In a large bowl, combine the remaining Oreo crumbs and melted butter. Oreos should be damp but not wet. Press mixture firmly into the bottom of a 9x13 glass dish to form the crust.
• In a large bowl, combine cream cheese, half of the whipped topping and powdered sugar. Mix on medium speed just until smooth. Pour over crust, using a moistened spatula to spread evenly.
• Combine pudding mix, milk and sweetened condensed milk in a large bowl and mix until smooth. Pour over the second layer spreading it out evenly across the top.
• Place the dish in the refrigerator for approximately 15 minutes or until the pudding is set. Spread the remaining whipped topping over the top and then sprinkle with reserved cookie crumbs. Serve cold.

NO-BAKE OREO PIE

Steps:

• To make the crust, add 24 Oreos (filling and all) to a food processor or blender and grind into fine crumbs.
• Transfer the Oreo crumbs to a medium mixing bowl and stir with the melted butter. Pour the mixture into a 9" pie dish and press into an even layer on the bottom and up the sides. I like to do this using the bottom of a drinking glass or measuring cup to get the crumbs tightly packed into the bottom of the dish. Place the crust in the refrigerator while you're making the filling.
• To make the filling, add 12 Oreos (filling and all) to a food processor or blender and grind into fine crumbs. Transfer the Oreo crumbs to a medium mixing bowl and stir with 1 (8 ounce) container Cool Whip or half of a large (16 ounce) container.
• Spoon the filling into the Oreo pie crust and smooth the top with a spatula. Top the Oreo filling with the other 8 ounce container of Cool Whip or the other half of the 16 ounce container and smooth it out over the top of the pie.
• Garnish with about 3 crushed Oreos or get fancy and add some cookies to the top too! Cover and refrigerate at least 2 hours or overnight. Slice and enjoy!

CREAMY OREO PIE

Steps:

• Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
• Chop 9 of the remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.
• Refrigerate at least 2 hours or until firm. Halve remaining 4 cookies; stand on cut edges around center of pie. Store leftover pie in refrigerator.

COOKIES AND CREAM PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.

IRRESISTIBLE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
• Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
• Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
• Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
• Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

EASY LOW-FAT OREO CREAM PIE

Steps:

• Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
• Refrigerate for 1-2 hours.
• Pour mixture into pie crust.
• Spread the remainder of whipped cream over the filling.
• Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
• That's it!

EASY OREO PIE

Steps:

• Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
• Pour the pudding mixture into the prepared oreo pie crust.
• Top with remaining cool whip. Refrigerate until ready to serve.

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

ICE CREAM OREO® COOKIE PIE

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.