I always feel so bad about unfriending someone or hiding their posts when it comes to social media, and I’ll even whisper a little “I’m sorry” before hitting the hide button, but there are only so many political Facebook statuses or pictures of your sleeping baby I can take. I only really share desserts, so if people have a problem with dessert they could hide me . . . but why would anyone do that when I come up with gems like this one? This pie is a real knockout . . . one I’m perfectly happy being friends with.
This recipe is excerpted from Out of the Box Desserts: Simply Spectacular, Semi-Homemade Sweets by Hayley Parker. Click here to purchase your own copy.
- 2 (4.2-ounce) boxes instant Oreo pudding mix*
- 2 Cups milk
- 1/2 Cup coarsely chopped Oreo cookies
- 1 (8-ounce) package Cool Whip, thawed
- 1 prepared Oreo pie crust
- miniature Oreo cookies, for topping
- chocolate syrup, for topping
In a large bowl, whisk the Oreo pudding mix and the milk together until thick and creamy, about 2 minutes. Fold in the coarsely chopped Oreo cookies and the Cool Whip until completely combined and smooth.
Spread into the prepared pie crust and refrigerate for at least 8 hours or until firm and set. Just before serving, decorate the edge of the pie with the miniature Oreo cookies and drizzle the pie with chocolate syrup.
*Note: If you cannot find the Oreo pudding mix, feel free to use instant vanilla pudding mix or white chocolate pudding mix (3.4-ounce) and proceed with the recipe as normal.