Oreo Pie

This no-bake Oreo pie is an easy recipe that will put a smile on everyone’s face! An Oreo cookie crust is paired with a cookies-and-cream filling for a cool, creamy, decadent pie.

Prep Time 35

Cook Time 0

Chilling Time 3

Total Time 3 35

Servings

Ingredients

For the crust

30 Oreo cookies crushed
6 tablespoons unsalted butter melted

For the filling

8 ounces cream cheese room temperature
½ cup powdered sugar
1 ½ teaspoons pure vanilla extract
8 ounces frozen whipped topping Cool Whip or Truwhip, thawed
15 Oreos coarsely chopped

For topping

Additional whipped topping and Oreos if desired

US Customary - Metric

Instructions

In a medium bowl, combine the crushed Oreos and melted butter until thoroughly combined. Press the crumbs into the bottom and up the sides of an ungreased 9-inch pie plate. Place the pan into the freezer for 20 minutes to set.
In a large bowl with an electric mixer on medium speed, beat cream cheese, powdered sugar and vanilla for 3 minutes. Use a rubber spatula to fold in the whipped topping until thoroughly combined. Gently fold in the chopped Oreos. Evenly spread the mixture into the prepared pan. Cover and refrigerate for at least 3 hours before serving.
If desired, top with additional whipped topping and Oreos.

Notes

I used a family-size package of Oreos for this recipe (1 lb 2.12 oz/513 g)

Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.