Low Fat Oreo Pie Food

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!

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!

LOW FAT OREO PIE

Steps:

• remove the tops of 10 oreos.
• place cream-side down on top of oreo crust (as many as you can fit).
• grind the rest of the oreos in a food processor until powdery.
• combine cream cheese, marshmallow creme, and vanilla in a mixing bowl.
• add 1 cup of the powdered oreo mixture and mix until well dispersed.
• fold in cool whip.
• pour into pie crust.
• top with remaining powdered oreos.
• refridgerate for several hours before serving.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.