No Bake Oreo Pie
Make this easy No Bake Oreo Pie with a package of Oreos and just 4 other ingredients! It's the best summer dessert that everyone will love.
Equipment
- Hand mixer
- Large mixing bowl
- 9-inch pie dish 23 cm
Ingredients
For the Oreo Crust
- 24 Oreo cookies one 9.5 ounce (270 g) package
- 5 tablespoons (70 g) melted butter
For the Pie Filling
- 8 ounces (225 g) cream cheese softened
- ¾ cup (90 g) powdered sugar
- 2 cups (480 ml) whipped topping (Cool Whip) thawed, or heavy whipping cream
- 12 Oreo cookies roughly chopped, one 4.8 ounce (135 g) package
- additional whipped topping and cookies to decorate
Instructions
- To make the crust, crush the Oreos in a food processor and mix with melted butter. Press in a 9-inch pie dish and chill in the fridge or freeze.
- To make the filling, in a large bowl using a hand mixer whip the cream cheese with powdered sugar until smooth. Then fold in the whipped topping and the chopped Oreos.
- Spread the filling on the cooled Oreo crust, and smooth the top. Chill for at least 2 hours and preferably overnight. Decorate with extra whipped cream and Oreos before serving.
Notes
- To store: this pie can be stored in the refrigerator for up to 5 days, or in the freezer for up to two months. If frozen, serve as a frozen or semi-frozen dessert for the best texture.
- Feel free to decorate the top of your pie with whipped topping and extra oreo cookies in whatever way you'd like. A drizzle of fudge sauce is also really good on this dessert.
- If you don't have a food processor, crush the Oreos for the crust by placing them in a heavy ziploc bag and crushing them with a heavy rolling pin or meat mallet.
Nutrition
Serving: 1slice | Calories: 484kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 369mg | Potassium: 186mg | Fiber: 2g | Sugar: 37g | Vitamin A: 633IU | Calcium: 61mg | Iron: 7mg
Find it online: https://littlesunnykitchen.com/no-bake-oreo-pie/