Cookies n' Cream Pie
Recipe: #518
October 14, 2011
Categories: Desserts, Cheese, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day Game/Sports Day, July 4th, Mothers Day, Potluck, Sunday Dinner, 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!"
Original is 3 servings
Ingredients
- FOR THE CRUST
-
-
- FOR THE FILLING
-
Nutritional
- 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
Step by Step Method
Step 1
Prepare crust combining crushed cookies and melted butter.
Step 2
Press into a 4 inch springform pan and refrigerate while making the filling.
Step 3
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.
Step 4
In a large bowl mix the cream cheese with sugar until soft, smooth and creamy.
Step 5
Add 1/4 cup of the whipped cream, combine until smooth and repeat this with the remaining 1/4 cup of whipped cream.
Step 6
Fold in the cut and crushed cookies.
Step 7
Pour into the pie crust (it will fill the mini springform pan almost to the brim) and garnish with extra crushed cookies if desired.
Step 8
Freeze 30 minutes or until filling is set.
Step 9
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.
Step 10
Note: Can sub. 1/2 cup whipped topping for freshly whipped cream.
Tips
No special items needed.
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