This pie was brought to our break room one year by our lovely school nurse, Alisha. Her family serves this pie at their southern restaurant. If you are fond of the decadent black and white cookie better known as the Oreo, then this is the pie for you!
Serving Size: 14-16 (2 pies)
1 regular bag of Double Stuf Oreo Cookies, crushed
1 can sweetened condensed milk
1 (8 oz.) package cream cheese, softened
1 (16 oz.) carton Cool Whip
2 ready made Oreo pie shells
Directions:
1. Combine sweetened condensed milk and softened cream cheese. *Blend well using a hand mixer.
2. Fold in Cool Whip.
3. Stir in crushed Oreos (I like to throw ’em in a food processor). *Save an Oreo and about a tablespoon of cookie crumbs to use for topping.
4. Pour mixture into pie shells.
5. Top with remaining cookie crumbs. Twist open an Oreo and place each half in the center of each pie.
*Tips:
- Finely grind the Oreos if you want a smooth consistency. Keep some large pieces if you want it a little chunky.
- Freeze before serving. Otherwise it can become too soft and will lose its pie form when slicing.
- I have made these weeks ahead of time and they still taste the same as if making a day ahead! They have excellent shelf life in the freezer.
