Creamy OREO Pie

4.5
(27) 23 Reviews
Prep Time
25
min.
Total Time
2
hr.
25
min.
Servings

8 servings

There’s a double dose of chocolate sandwich cookies in the crust and cream cheese filling of this luscious no-bake pie.

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What You Need

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Make It

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  • Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
  • Chop 8 of the remaining cookies. Beat cream cheese and sugar in medium bowl with mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until blended. Spoon into crust.
  • Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down, into top of pie.

Healthy Living

Save 50 calories and 9g of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened. Let stand 1 min. before using.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 470
% Daily Value
Total fat 29g
Saturated fat 16g
Cholesterol 55mg
Sodium 400mg
Carbohydrate 51g
Dietary fiber 1g
Sugars 33g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lizlynn |

    This was a big hit. It didn't last a full 24 hours & my family was requesting more! For a short cut I used an Oreo pie crust from the store.

  • G.R.I.T.S. |

    My husband has been asking me to re-create an OREO pie recipe he eats at work (the catering company provides). Based on his description, this recipe sounded close in comparison. The result of fabulous! I initially measured out 2 cups of Cool Whip for the whipping cream, then decided to use all 16 ounces (two cups, right?) in the pie. Not sure if this was intended, but ours turned out great. Next time I will probably put more cookies inside the filling just to add a bit more crunch. Love using Kraft recipes!!!

  • laurenh410 |

    perfect for a warm summer day...and for anyone who likes cheesecake!

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