My daughter, Kelsey and her husband, Randy were telling me about their Thanksgiving Pie night with Randy’s family, and they mentioned that someone always makes a yummy Oreo pie. After that, I just couldn’t stop thinking about making Oreo pie!!! (It’s all Randy and Kelsey’s fault. I blame them.) So here’s my easy, no bake Oreo pie that showed up at our Thanksgiving pie smorgasbord. It was definitely a hit! 🙂
| Prep Time | 15 min |
| Passive Time | 4 hours |
| Servings |
pie
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Ingredients
- 1 c cold milk
- 4.2 oz oreo instant pudding
- 8 oz container cream cheese softened
- 8 oz container whipped topping or 3 c whipped cream
- 18 oreo cookies divided
- prepared chocolate cookie crust
- 3 Tbsp hot fudge
- Additional whipped topping or whipped cream for garnish
Ingredients
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Instructions
- Stir cold milk and pudding mix together and mix well. Put in fridge to thicken.
- Beat softened cream cheese until creamy. Slowly add the whipped topping, beating after each addition.
- Put 10 of the oreo cookies in a freezer bag and crush with a rolling pin. Reserve the other 8 for a garnish. Set aside.
- When the pudding has thickened, add it to the cream cheese mixture and beat until well incorporated.
- Add the coarsely-chopped oreos and stir well to incorporate.
- Pour the mixture into the pie shell. Chill for at least 3- 1/2 hours or overnight.
- Just before serving, place hot fudge in a small Ziploc sandwhich bag. Warm in the microwave for 10-15 seconds or until it is soft enough to drizzle. Using scissors, cut a small hole in one corner of the bag. Drizzle hot fudge over pie by squeezing it out of the whole in a zig-zag shape over the pie.
- Garnish each slice with an oreo and additional whipped topping, if desired.
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