I admit... I'm probably one of the only Moms in America that doesn't buy Oreo's. It's true. I don't. I don't regularly purchase any cookies and very little 'junk' food. The kids tend to snack on healthier snacks. Perhaps because it's what I've always kept in the house, but they tend to choose cheese (lots of cheese!), crackers, pretzels, vegetables and ranch dip, yogurt, 100% fruit juice gummies, etc. for snacks - even when we have cookies or candies in the house. My 15 year old son asked for Oreo's when I went shopping last. I said I'd pick some up. He had them that evening with milk but here we were a week later and still had 3/4 of a package left. That was perfect because I saw a picture of a 'Cookies and Cream Fluff' recipe (that I couldn't make because I didn't have store bought pudding on hand) and my mind started racing with a pie idea.
Typical me... I didn't follow any recipe and I made it up, but really, when it comes to this sort of dessert it's pretty easy to 'wing it'.
Oreo Cream Pie
(Cookies and Cream Pie)
2 c graham cracker crumbs, fine
4 T sugar
1/3 c butter, melted
1 - 8 oz. package cream cheese, soft
1 c powdered sugar
1 1/2 t vanilla
2 c heavy cream
15 Oreo's, crushed into large chunks
Mix the graham crumbs, butter and sugar together and press firmly into a large deep dish pie plate or the bottom of a serving dish or pan. A 9X13 inch pan would yield thin bars, a 10" square would make thick 4" dessert squares... your choice. Putting another pan the same size on top and pressing down firmly is an easy way to make the crust even and ensure firm pressure all the way around. Let set while you mix up the filling.
In a large mixing bowl cream the cheese, sugar and vanilla until smooth. Add the heavy cream and pulse to mix for 30 seconds until it starts to blend. Mix on high until it thickens into a smooth whipped cream, about 1 minute in a large KitchenAid mixer. Fold in the crushed Oreo's and place into the graham crust. Smooth the top. Chill in the refrigerator. Can be eaten immediately but if you can, chill at least 12 hours. This makes for a delicious taste as well as the pie setting up perfect for slicing.
