Wednesday, February 15, 2012

Oreo Pie

What could you do to improve Oreos and Ice Cream?  Add butter and Cool Whip, that's what.  For variety you can vary the type of ice cream, try coffee, chocolate, mint-chip, whatever you like.  I don't think I need to spend any words here convincing you that this is tasty so I will cut to the important stuff.

When you are making this pie, the crust will work much better if you press it very firmly using a tool.  I usually have my husband do this for me and he usually uses a flat-bottomed bowl to press the Oreo crumbs into the pan.  If you skip this step then the crust will not cut when you try to remove it, but, don't worry, it will still taste good.


Oreo Pie
Prep Time: 45 minutes     Serves: 15-20

For Crust:
  • 25 (or 1/2 a package) Reduced Fat Oreos
  • 1 Tablespoon Butter Melted
For Filling:
  • 40 (or just under 1 package) Oreos, reserve 2 Tablespoons
  • 1 gallon Ice Cream (chocolate or vanilla), slightly softened
For Topping:
  • 1 large (or 2 regular sized) container of Whipped Topping, thawed
  • 2 Tablespoons Oreo crumbs
Crush Oreos in food processor until they are fine crumbs.

Combine Oreos and butter in a 10 x 15 pan.

Press the crust firmly into place.

Freeze crust for about 1 hour.

Crush Oreos in food processor.

Stir Oreos and ice cream together until well mixed.*

Spread ice cream mixture over crust.

Spread whipped topping over ice cream.

Top with Oreo crumbs.

Return to freezer to set completely, about 2 hours.

Remove from freezer 10-15 minutes before serving to make cutting easier.

*You may find it easier to do this in two batches.

No comments:

Post a Comment