No-Bake Oreo Pie Recipe | How To Make an Oreo Pie | The Sweetest Journey
How to make an OREO pie (No-Bake) Learn to make a delicious, cool dessert to beat the Summer heat. This no-bake pie has an Oreo cookie crust with a cream cheese and (more!) Oreo cookie filling.
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Ingredients: - 10 whole Oreo cookies (with filling) - 24 whole Oreo cookies (without filling) - 5 Tablespoons Butter, Melted - 8 oz. Cream Cheese, Softened - 1/3 Cup Sugar - 2 Cups Cool Whip Topping (Whipped Cream)
*Makes one 9 inch pie.
Directions: 1. Crush the 24 Oreo cookies to form fine crumbs. Mix melted butter into the crumbs well. Press onto bottom and sides of a 9 inch pie pan. Refrigerate while making filling. 2. Roughly chop the 10 remaining Oreo cookies, set aside. In a bowl, blend cream cheese and sugar with an electric mixer at medium speed, until light and fluffy. Add chopped Oreos and Cool Whip. Gently fold together. 3. Pour filling onto pie crust and smooth out. Option to decorate top of pie with more Oreos. Refrigerate for 2 hours or until firm.
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Oreo Pie!
How to Make a Homemade Oreo Ice Cream Cake | FunFoodsYT Desserts
See how to make this quick and easy homemade Oreo ice cream cake dessert using only 3 ingredients. Everyone loves Oreo desserts and everyone loves ice cream cake.
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Oreo Ice Cream Pie
So delicious! A perfectly creamy dessert!
This recipe truly is simple. Just a handful of store bought ingredients and 20 minutes (if that!) to assemble. And it tastes so good! You could make it for a crowd or just your family. The nice part is that you keep it in the freezer, so your family could eat on it for the whole week!
What you need: 20 oreos 2 tbsp melted butter 1 ¼ cup fudge topping ½ gallon oreo ice cream 8 oz whipped topping
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Prep Time: 15 min Total Time: 15 min Makes 10 servings.
Ingredients 24 OREO Cookies, divided 3 Tbsp. butter, melted 1 pkg. (8 oz.) brick cream cheese, softened 1/3 cup sugar, divided 1 cup heavy whipping cream, whipped 2 cups mixed fresh berries (blueberries, raspberries and sliced strawberries)
Preparation Crush 18 cookies finely; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use. Reserve 1 of the remaining cookies for later use. Chop remaining 5 cookies; set aside. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in chopped cookies and 1-1/2 cups whipped cream; spoon into crust. Refrigerate pie 3 hours or until firm. Meanwhile, refrigerate remaining whipped cream. Top pie with remaining whipped cream, berries and reserved cookie before serving.