“Yum. Make it with the mint oreos too.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
  2. Chop 9 of the remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.
  3. Refrigerate at least 2 hours or until firm. Halve remaining 4 cookies; stand on cut edges around center of pie. Store leftover pie in refrigerator.

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