Oreo Cookie Pie
Ingredients
12
servings
- 1 (16 oz) bag Oreo cookies
- 2 (8 oz) cream cheese, room temperature
- 1 large box (5.9 oz) instant chocolate pudding
- 2 (8 oz) tubs Cool Whip
- 1 (14oz) can condensed milk
- 1 cup + 2 oz whole milk
- 1 stick butter, melted
- 1 cup powdered sugar
Step-by-Step Instructions
- Crush Oreos and reserve 1/2 cup crumbs. Mix the other crumbs into the melted butter. Press into a 9x13 pan to form the crust.
- Mix together cream cheese, powdered sugar and one tub of Cool Whip until smooth. Spread over crust.
- Mix condensed milk and whole milk together. They should equal 3 cups of liquid. Add instant chocolate pudding and mix well until thickened, about 2 minutes.
- Pour pudding mixture over cream cheese layer. Top with the second tub of Cool Whip, spreading evenly. Finally, sprinkle the reserved Oreo crumbs over the top.
- Refrigerate until completely set, at least 2 hours or overnight.
Common Problems and Solutions
Q: Why isn't my cream cheese layer smooth?
A: Make sure the cream cheese is at room temperature before mixing. Cold cream cheese will leave lumps. Beat it well with the powdered sugar until completely smooth before adding the Cool Whip.
Q: How do I know when the pudding layer is thick enough?
A: Mix for about 2 minutes after adding the pudding mix to the milk. It should coat the back of a spoon and hold its shape when you lift the spoon out of the bowl.
Tips and Techniques
For easier slicing, dip your knife in hot water and wipe it clean between cuts. You can also crush the Oreos in a food processor for faster prep, or place them in a zip-top bag and crush with a rolling pin.
Ingredient Substitutions
- Cool Whip: homemade whipped cream
- instant chocolate pudding: vanilla or white chocolate pudding
- Oreo cookies: any chocolate sandwich cookies
Equipment Needed
- 9x13 inch baking pan
- mixing bowls
- electric mixer or hand mixer
- measuring cups and spoons
