Oreo Ice Cream Pie Recipe 455 Food

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.

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

OREO ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Mix crushed cookies with melted butter. Press into the bottom of a 12" Pie taker. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with chocolate curls or cookies if desired. Put in freezer for two hours. Serve with a Tupperware server/slicer utensil to prevent damage to PieTaker.

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

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.

OREO ICE CREAM PIE RECIPE BY TASTY

Steps:

• For the Crust:
• Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
• Bake at 350'F for 10 minutes and set aside to cool.
• For the Ice Cream:
• Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
• Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
• Fold chocolate mixture into the snow and pour over the crust. Freeze.
• For the Topping:
• Whip up the dessert topping until soft peaks form.
• Slowly add coffee and instant vanilla pudding until stiff.
• Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
• Garnish with additional cookies and crumbs.
• Serve.

THE EASIEST OREO FUDGE ICE CREAM PIE

Steps:

• Spread ice cream or frozen yogurt in crust; top with fudge sauce.
• Freeze until firm, about 6 hours.
• To serve, garnish with whipped topping and cookies.

OREO® ICE CREAM

Steps:

• Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
• Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

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.

OREO ICE CREAM SHOP PIE

Steps:

• Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
• Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in refrigerator.
• Make it easy; If fudge topping is cold, remove cap and microwave on High 30 seconds or until easy to spread.
• How to drizzle chocolate; Spoon chocolate topping into resealable plastic bag. Using scissors, cut off tiny piece from one of the bottom corners of bag. Twist top of bag and gently squeeze bag to drizzle chocolate back and forth over pie.

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.

HOMEMADE OREO ICE CREAM

Steps:

• Crush oreo cookies in a plastic bag. Set aside.
• In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
• Add enough regular milk to the line on the ice cream container.
• Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
• Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
• Plug in and let the machine go for 30 minutes or until it stops.
• Cover the machine with a towel for 10 minutes, and serve.
• NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.

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.

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.

MILE-HIGH OREO ICE CREAM PIE

Steps:

• Caot 9-inch pie pan with cooking spray.
• Seal 20 cookies in a resealable plastic food storage bag. Using rolling pin finely crush cookies.
• In small bowl combine crushed cookies with butter. Press into bottom and up sides of pie pan; freeze.
• Quarter remaining cookies; in large bowl, combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes.
• Sprinkle half of chopped Heath bars over pie.
• In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1-1/2 to 2 hours.
• Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.