Cookies n' Cream Pie

3
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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 recipe yields 3 servings
OK
  • 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 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 & Variations


No special items needed.

Related