Easy Oreo Cream Pie Recipe 395 Food

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.

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.

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.

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!

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.

EASIEST OREO ICE CREAM PIE

Steps:

• Let the ice cream soften at room temperature a bit.
• Scoop 6 scoops into the crust, or enough to fill to the top.
• Press till the top of the crust is flat.
• Melt chocolate chips in the microwave.
• Drizzle melted chocolate over the pie.
• Re-freeze before serving.

EASY OREO ICE CREAM PIE

Steps:

• In a large bowl, combine sweetened condensed milk and vanilla.
• Fold in whipped cream until blended, then fold in cookies.
• Pour into pie crust and freeze 6 hours or until firm.
• Drizzle chocolate syrup and sprinkle nuts over pie.
• Cut into 8 wedges and serve.

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.

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.