Description

This no-bake Oreo Cream Pie features a crunchy homemade Oreo crust, a creamy filling made with cream cheese and whipped topping, and plenty of Oreo chunks mixed throughout. It’s easy to prepare, indulgent, and perfect for any occasion.

Ingredients

25 Oreo cookies (with filling)

5 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

¾ cup powdered sugar

2 cups whipped topping, thawed

10 Oreo cookies, chopped

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Instructions

Crush 25 Oreo cookies in a food processor or by sealing them in a bag and crushing with a rolling pin until fine.
Mix the crushed cookies with melted butter until fully combined.
Press mixture firmly into the bottom and sides of a 9-inch pie plate. Chill in the refrigerator.
In a large bowl, beat cream cheese and powdered sugar until smooth.
Fold in thawed whipped topping gently until combined.
Stir in chopped Oreos.
Spoon filling into the chilled Oreo crust and smooth the top.
Refrigerate for at least 1 hour before serving to allow filling to set.

Notes

Try different Oreo flavors like mint, peanut butter, or birthday cake for variety.
Top with extra crushed Oreos, whipped cream, or chocolate drizzle for added flavor.
Make it gluten-free by using gluten-free Oreos and whipped topping.
Store in the fridge up to 3 days; best enjoyed chilled.
You can freeze the pie for up to 3 months; thaw in fridge before serving.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 410
Sugar: 28g
Sodium: 280mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg