Cookies and Cream Pie

Cookies & cream is one of the most classic American dessert flavors for a good reason – it’s delicious!

If you’re somehow not familiar, cookies and cream flavored desserts are flavored with Oreo cookies, which happen to be America’s favorite cookie! You already know we love them, because we’ve previously shared our cookies & cream fudge with you.

Now, we’re going to show you how to make a cookies and cream pie with a delicious Oreo crust. The best part? It’s a no-bake dessert so you don’t even need to turn your oven on!

Why You Should Make This

• You only need six ingredients.
• Both kids and adults love it.
• It’s perfect for BBQs and potlucks.
• No cooking or oven necessary!

Ingredients

• Cream Cheese – Use regular (not reduced fat) cream cheese. We’ll be using it in the filling and in the topping.
• Heavy Cream – This is the key to the pie’s filling. Make sure your heavy cream is really cold, otherwise it won’t set up.
• Oreos – You can use regular or Double Stuf Oreos. I go Double Stuf because YOLO.
• Butter – Butter is the “glue” that holds the Oreo crust together. Be sure to use unsalted.
• Vanilla – A little vanilla extract adds another dimension to the flavor of the pie. You could leave it out if you don’t have it, or substitute vanilla bean paste if you want to get fancy.
• Powdered Sugar – I recommend sifting your powdered sugar first to eliminate any clumps.

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Tips

• If you don’t have a food processor, use a Ziplock bag and a rolling pin to crush the Oreos. However, the crust tends to hold its shape better when a food processor is used and the Oreos are ground to a fine consistency.
• I like to make a topping and pipe it onto each piece of pie. You can use cool whip or whipped cream instead, if you’d rather not go through the extra step.
• I think making the crust yourself yields the best flavor, but if you need a shortcut you can buy a pre-made Oreo pie crust.

How To Make Ahead

This pie is an excellent choice for a make-ahead dessert. The recipe already requires 6+ hours of refrigeration, so it’s easy to make the night before. Want to make it even more in advance? Here are a few options.

• Make the pie crust itself up to 2 days in advance. (Store it covered in the refrigerator until ready to add the filling.)
• Make the entire pie and store it in an airtight container in the fridge up to 2 days in advance, or freeze it for up to 3 months.

More Easy Dessert Recipes

Coconut Cream Cake with Coconut Cream Cheese Frosting

Mini Lava Cakes for Two