Description
This no-bake Oreo pie features a crunchy Oreo crust and a creamy cookies-and-cream cheesecake filling. It's an easy, crowd-pleasing dessert perfect for any occasion.
Ingredients
- 25 Oreo cookies (including filling)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar
- 2 cups whipped topping, thawed
- 10 Oreo cookies, chopped
Instructions
- Crush 25 Oreo cookies (with filling) into fine crumbs using a food processor.
- Mix in the melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate to set the crust.
- In a bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and beat until fully incorporated.
- Gently fold in the whipped topping until smooth and creamy.
- Stir in the chopped Oreo cookies.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate the pie for at least 1 hour and 20 minutes or until set.
Notes
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for up to 1 month and thawed in the fridge before serving.
- Use a store-bought Oreo crust for convenience.
- Homemade whipped cream can substitute whipped topping.
- Reduced-fat cream cheese may result in a less rich filling.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
