I really feel like I’m out of practice. Forgotten how to create. Forgotten how to write even. I keep saying I’ll get back to a more regular schedule of blogging. And I will. Promise. I can see it on the horizon and it’s looking pretty bright. It’s like the light at the end of the tunnel.
I WILL be back and I WILL be blogging! Oh, how I’ve MISSED you all!!!!
SAVE THIS COOKIES AND CREAM RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Today I have for you a Cookies & Cream Pie. One of the girls at work, Kelley, has an Oreo addiction. She LOVES Oreos! So, when I asked her a couple of months ago what she wanted me to make for her birthday (because I’m the resident Birthday Cake maker), she said something with Oreos. Like that was a surprise! I made this and she loved it.
Then one of our employees, Corey told us she was moving away. Since she wouldn’t be here for her birthday she requested the Cookies & Cream Pie as a going away treat. This dessert and the Lemon Squares have been HUGE hits at the office and have been the most requested of all the things I’ve made.
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I found this recipe here.
*this recipe only calls for 1/3 cup sugar which you will add to the cream cheese. The whipped cream will not need any additional sugar added to it as it will become sweetened when combined with the other ingredients.*
- 36 Oreo cookies, divided plus additional for decorating
- 1/4 cup butter, melted
- 1 package 8 oz. cream cheese softened
- 1/3 cup sugar
- 2 cups heavy whipping cream
Place 24 cookies in a food processor to make them into fine crumbs. Pour into a medium bowl and combine with butter.
- Place crumbs into the pie plate, spreading them around the bottom and up the sides and place into the refrigerator to set.
- In the bowl of a stand mixer, beat the whipping cream until soft peaks form, approximately 5-7 minutes.
Place cream into a medium bowl and set aside. In the cleaned bowl of the stand mixer, combine the softened cream cheese and the sugar.
- Whip until light and fluffy. Add the whipped cream to the cream cheese mixture.
- Place 8 of the remaining cookies into a Ziploc bag and crush. Add them to the filling and fold gently until well combined.
- Spread filling into cold pie crust.
Decorate with 4 remaining cookies and additional crumbs if desired. Refrigerate until firm, at least two hours before serving.