COOKIES & CREAM PIE, published 2020 on my site sallysbakingaddiction.com 🍪🩵 Hope you enjoy it! Crust -22 regular Oreo cookies (not Double-Stuf) -5 Tablespoons (71g) unsalted butter, melted ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Filling -1 cup (240ml) cold heavy cream/heavy whipping cream -8 ounces (226g) full-fat brick cream cheese, softened to room temp -3/4 cup (90g) confectioners’ sugar -1 teaspoon pure vanilla extract -12 whole Oreos, chopped (about 1.5 cups/135g) -optional: homemade whipped cream (recipe on my site) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1. Preheat to 350°F (177°C). 2. Bake the crust: Pulse 22 Oreos (including the cream filling) into a fine crumb using a food processor/blender. You should have about 2 cups (packed) crumbs, or 250g. Mix with melted butter. Pour the mixture into an un-greased 9-inch pie dish. Pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes. Cool completely. 3. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. In a separate bowl, beat the cream cheese on medium speed until smooth. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined. 4. Fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. 5. Spread filling into cooled crust. Use an offset spatula to smooth down the top. 6. Cover tightly and refrigerate for at least 6 hours and up to 2 days. Garnish with whipped cream, if desired. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/cookies-cream-pie/ - @sallysbaking