Easy Oreo Pie Food

COOKIES & CREAM PIE (OREO)

Steps:

• Preheat to 350°F (177°C).
• In a food processor or blender, pulse 20 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups, or 220g. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Spread filling into cooled crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
• Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

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!

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.