3-Ingredient Oreo Pie
Servings: 8 slices
Equipment
Ingredients
- 14.3 ounce package of Oreo cookies divided
- 16 ounces Cool Whip Original Whipped Cream Topping thawed and divided
- 1 Oreo pie crust
Instructions
- Set 12 whole Oreos to the side for later. Crush the rest of the Oreos with a rolling pin or process in a food processor until they become fine crumbs.
- In a medium mixing bowl, stir together the Oreo crumbs with half of the thawed Cool Whip to create the pie filling.
- Transfer the Oreo Cool Whip mixture to the Oreo cookie pie crust, spreading it out evenly.
- Top the pie with the remaining Cool Whip, spreading it evenly to the edge. Cover and freeze for 2 hours.
- Just before serving, crush 4 of the remaining Oreos into a chunky crumble and sprinkle them over the pie. Top the pie with the 8 remaining cookies, evenly spacing them so each slice has a full cookie on top.
Notes
Storage: This pie is best enjoyed within 3 to 5 days. Cover and store in the freezer for an ice cream pie consistency, or allow to thaw in the refrigerator for a mousse-like consistency.
