Classic No-Bake Cookies and Cream Pie
This classic no-bake cookies and cream pie features a buttery Oreo crust and a creamy, dreamy filling loaded with chopped Oreos. It's a simple yet satisfying dessert that's perfect for any occasion.
Equipment
- food processor
- Ziploc bag
- rolling pin
- medium bowl
- 9-inch pie plate
- large mixing bowl
- electric mixer
- plastic wrap
Ingredients
For the Crust:
- 24 Oreo cookies
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 12 oz whipped topping (like Cool Whip), thawed
- 10 Oreo cookies, roughly chopped
Instructions
Prepare the Crust
- Crush 24 Oreo cookies into fine crumbs using a food processor or a Ziploc bag and rolling pin, then combine with 1/2 cup melted butter in a bowl.
- Press the cookie crumb mixture firmly into the bottom and sides of a 9-inch pie plate, then refrigerate the crust while you prepare the filling.
Make the Filling
- In a large bowl, beat the 8 oz softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Gently fold in 12 oz thawed whipped topping until no streaks remain, then fold in 10 roughly chopped Oreo cookies.
Assemble and Chill
- Pour the cream cheese mixture into the chilled cookie crust, spreading it evenly.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.