Description
A delicious and easy No Bake Oreo Pie featuring a crunchy Oreo crust, creamy cream cheese filling, and topped with whipped topping and extra Oreo pieces. Perfect for a quick dessert without the need for an oven.
Ingredients
Scale
Crust
- 25 Oreo cookies
- 5 tablespoons butter, melted
Filling
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 2 cups whipped topping, thawed
- 10 Oreo cookies, chopped
Instructions
- Prepare the crust: Crush 25 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs thoroughly with 5 tablespoons of melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Make the filling: In a mixing bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 3/4 cup powdered sugar and continue beating until combined and creamy. Gently fold in 2 cups of thawed whipped topping until fully incorporated. Chop 10 Oreo cookies into small pieces and fold them into the filling mixture.
- Assemble the pie: Pour the Oreo cream cheese filling into the chilled crust and spread evenly. Optionally, garnish the top with extra chopped Oreo pieces for decoration. Refrigerate the pie for at least 4 hours or until set before serving for the best texture and flavor.
Notes
- For softer cream cheese, leave it out at room temperature for 30 minutes before using.
- You can substitute the whipped topping with homemade whipped cream if preferred.
- This pie can be stored in the refrigerator for up to 3 days.
- For a firmer crust, press the crumb mixture firmly and chill well before adding the filling.
