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I’m in Nicaragua right now!
By the time you read this, I’ll be on the tail end of a trip to Nicaragua with Compassion International and I hope you’ve been following along with me on my journey. Before I left though, I typed up this Pie Day Friday post for Frozen Oreo Pie as promised, so you wouldn’t miss a new pie recipe every Friday, all summer long.
This versatile, kid pleasing pie can be served refrigerated or frozen. Refrigerated it is more on the creamy side, similar to my Strawberry Cream Pie. Frozen, it is more like an Oreo Ice Cream Pie.
Knowing how hot it is supposed to be where I am when you read this, I think you should serve it frozen 🙂
Either way, it is a cinch to make so let’s get started!
You’ll need: Whipped topping, milk, white chocolate pudding mix (I’m using sugar free), and about ten oreos.
Note: You don’t need Magic Shell but it had been hanging out in the pantry with it’s friends the oreos and the pudding mix so I guess it wanted to hop in this picture. Being the mother that I am, I hated to tell it that it didn’t belong when all the other little ingredients were just proud to have their friend with them.
You’ll also need one of these, a chocolate pie crust.
Place your milk in a mixing bowl and pour your pudding mix on top.
Mix that up until well blended, scraping down sides as needed.
Now, you can use vanilla pudding instead of white chocolate but if you’ve never tried white chocolate you are missing out! This stuff is AMAZING!
Put your oreos in a zipper seal bag and break them up a bit.
A lot of people will tell you to use a meat tenderizer to do this but I’m more in tuned with “Reach in your drawer and grab what jumps up first” instead of digging around looking for something in particular.
Dump those crushed oreos into the bowl and add in the whipped topping.
Mix that up good.
Spoon into pie crust.
Cover and refrigerate OR freeze. It’s up to you.
If you refrigerate, let it sit in there for at least two or three hours before serving.
If freezing, let it freeze until solid, or mostly solid.
Or until you just really want to eat it.
There are no rules here.
Serve on it’s own or topped with a bit of squirt whipped cream and a cookie!
- small box sugar free white chocolate pudding 4 serving size - can use regular
- 8 ounce container extra creamy whipped topping or regular whipped topping
- 1 +1/2 cups milk can use skim
- 10 oreos crushed
- chocolate cookie crumb crust 6 ounce size
- In mixing bowl, pour milk and sprinkle pudding mix over. Beat with an electric mixer until well combined, about one minute.
- In a plastic bag, crush Oreos. Add to pudding mixture along with whipped topping. Beat again, scraping down sides as needed, until well incorporated, about two minutes.
- Spoon into pie crust and refrigerate or freeze for several hours before serving. Can be served refrigerated or frozen.
- To garnish: Squirt with canned whipped topping and top with an Oreo, if desired.
Previous Pie Day Friday Posts This Summer:
May 31th – Frozen Turtle Pie
June 7th – Strawberry Cream Pie
June 13th – Triple Chocolate Brownie Pie
“Charity should begin at home,
but should not stay there.”
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