Red Velvet Oreo Ice Box Pie

• Vegetarian

• Baking & Spices

  • 1 (8 oz frozen whipped topping plus 1 cup, frozen whipped
  • 1 (3.4 oz box Cheesecake pudding mix, Instant
  • 1/4 cup Granulated sugar

• Snacks

  • 2 cup Chocolate wafer cookies or chocolate graham crackers
  • 1 (12.2 oz package Velvet oreo cookies, Red

• Dairy

  • 1 8 oz cream cheese
  • 1/2 cup Butter
  • 2 cup Whole milk or half & half

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cup crushed chocolate wafer cookies or chocolate graham crackers
• ½ cup butter, melted
• ¼ cup granulated sugar
• 1 (12.2 oz) package red velvet Oreo cookies
• 1 (8 oz) cream cheese, softened
• 1 (3.4 oz) box instant cheesecake pudding mix
• 2 cup whole milk or half & half
• 1 (8 oz) frozen whipped topping plus 1 cup, thawed or 3 cups fresh whipped cream

Directions

• Preheat the oven to 375°F. Lightly spritz a 9-inch deep dish pie plate with cooking spray.
• In a small bowl, mix together the cookie crumbs, butter and sugar. Mix well, then press onto the bottom and sides of the pie plate. Bake for 15 minutes or until set. Cool completely.
• Reserve 5 whole cookies for garnish and place the rest into a resealable plastic bag. Crush the cookies. Set aside.
• In a medium size mixing bowl use a mixer to cream together the cream cheese, pudding mix and milk. Whip for 2-3 minutes or until creamy, fluffy and smooth.
• Fold the (8 oz) whipped topping and crushed cookies into the filling by hand. Spread into the cooled crust.
• Decorate the top with the remaining whipped topping and whole cookies as desired.
• Chill for at least 4 hours before serving.