Oreo Cookie Pie Crust Food
OREO® PIE
This a chocolate dreamer's paradise! It's a rich, wonderful recipe, and super easy to make!
Provided by chocolate dreamer
Categories Desserts Pies No-Bake Pie Recipes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 597.9 calories, Carbohydrate 81.9 g, Cholesterol 9.8 mg, Fat 26.9 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 11.5 g, Sodium 803.3 mg, Sugar 50.9 g
OREO COOKIE PIE
Make and share this Oreo Cookie Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 1h
Yield 1 pie, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix together crushed cookies and melted butter. Press 2/3 into bottom of oblong pan to make a crust.
- Layer ice cream on top of crust. Cover with chocolate topping. Sprinkle peanuts on top of chocolate.
- Add the rest of the cookie mixture on top.
- Spread Cool Whip on top of cookies.
- Freeze 2 hours and serve.
Nutrition Facts : Calories 714.2, Fat 48.3, SaturatedFat 18.7, Cholesterol 78, Sodium 413.2, Carbohydrate 61.8, Fiber 4.2, Sugar 40.4, Protein 12.8
OREO COOKIE CRUST
Steps:
- Preheat the oven to 350°F.
- Place the Oreo cookies and cinnamon in a food processor (see page xviii) and pulse them together until they are ground down into fine crumbs. In a medium bowl, mix together the crumbs and melted butter, using a fork to combine. Add and incorporate the milk, 1/2 tablespoon at a time, stopping when the crumbs are moist enough to mold into a pie shell (this may take only 1 1/2 tablespoons of milk to accomplish).
- Spread the Oreo crust mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake for 5 minutes. Cool the pie shell for 30 minutes before adding your desired pie filling.
OREO TRIPLE-LAYER CHOCOLATE PIE
Refrigerated pies are perfect when you need a make-ahead dessert. With an OREO Cookie crust and three layers of chocolatey creamy goodness, we suspect that this creamy pie will make it on your list of family favorites.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
- Beat pudding mixes and milk with whisk 2 minutes.
- Spoon 1-1/2 cups pudding into crust. Stir half the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until firm.
OREO COOKIE PIE CRUST
Just another way to enjoy an Oreo! Use this crust for no-bake refrigerated pies as the crust holds up well with chilled fillings.
Provided by Linda Edwards
Categories Pies
Time 10m
Number Of Ingredients 2
Steps:
- 1. In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal. Add the melted butter and blend until well combined.
- 2. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around.
- 3. Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it. Makes 1 pie crust.
- 4. I found this recipe on What's cooking America site. And I'm glad I did!
OREO COOKIE PIE
I wanted to try something new for thanksgiving dessert. I tried this, and everyone loved it. I took different recipes, and changed them to the way I wanted it to taste.
Provided by sharmamisty
Categories Pie
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take about 10-15 Oreo Cookies and crush them up until they make at least one cup.
- Crush a few more to put on top of pie.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Gently stir in whipped topping and crushed cookies.
- Spoon over crust and then cover.
- Refrigerate for 1 hour or so until it sets up.
- Sprinkle extra crushed cookies on top.
- Refrigerate any leftovers.
Nutrition Facts : Calories 996.5, Fat 59.1, SaturatedFat 29.6, Cholesterol 63, Sodium 774, Carbohydrate 111.9, Fiber 2, Sugar 81.4, Protein 9.2
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- Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
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