Cookies n' Cream Pie
October 14, 2011
Categories: Desserts, Dairy, Cheese, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Mother's Day, Potluck, Summer, Sunday Dinner, Freezer, Make it from scratch, Cream Cheese, Chocolate, Pies more
"If you are a cookies n' cream fan you'll be in heaven eating this pie. It tastes just like cookies n' cream ice cream if not better. This recipe makes a small 4 inch pie, perfect for 2 servings. Enjoy!"
- FOR THE CRUST
- FOR THE FILLING
- Serving Size: 1 (112.9 g)
- Calories 451.7
- Total Fat - 26.1 g
- Saturated Fat - 13.3 g
- Cholesterol - 57.3 mg
- Sodium - 287.5 mg
- Total Carbohydrate - 50 g
- Dietary Fiber - 0.8 g
- Sugars - 9 g
- Protein - 5.1 g
- Calcium - 52.2 mg
- Iron - 1.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Prepare crust combining crushed cookies and melted butter.
Press into a 4 inch springform pan and refrigerate while making the filling.
Take the remaining 4 cookies and chop into chunks, crumbling some of them in the process. So you should have a mixture of cookie crumb sizes. Set aside.
In a large bowl mix the cream cheese with sugar until soft, smooth and creamy.
Add 1/4 cup of the whipped cream, combine until smooth and repeat this with the remaining 1/4 cup of whipped cream.
Fold in the cut and crushed cookies.
Pour into the pie crust (it will fill the mini springform pan almost to the brim) and garnish with extra crushed cookies if desired.
Freeze 30 minutes or until filling is set.
To serve: Let pie thaw for a couple minutes before unmolding, Cut the pie in halves or quarters and garnish with hot fudge sauce, cookies, whipped cream or eat plain. Whatever your heart desires.
Note: Can sub. 1/2 cup whipped topping for freshly whipped cream.
Tips & Variations
No special items needed.