1. Crush 24 cookies to form fine crumbs; mix with butter until
blended. Press onto bottom and up side of 9-inch pie plate.
refrigerate while preparing filling 2. chop 8 of the remaining
cookies. Beat cream cheese and sugar in medium bowl with mixer
until light and fluffy. Add chopped cookies and cool whip stir gently
until blended spoon into crust 3. refrigerate for 2 hours or until
firm. Halve remaining 4 cookies insert cut edged down into the top
of the pie
English Measurements-
-36 oreos cookies, divided
-0.25 cup butter or margarine, melted
-1 pkg. (8 oz) Philadelphia cream cheese, softened
-0.33 cup sugar
-3 cups thawed cool whip whipped
Originally Submitted
9/27/2013
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