Cookies N Cream Pie Recipes

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COOKIES N CREAM PIE (PAREVE)



Cookies N Cream Pie (Pareve) image

Make and share this Cookies N Cream Pie (Pareve) recipe from Food.com.

Provided by bluecjan

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

1 chocolate graham wafer pie crust
2 (8 ounce) containers non-dairy whipping cream (Rich's Whip)
1 (18 ounce) package Oreo cookies (to make is Pareve just buy the pareve chocolate sandwich cookie)

Steps:

  • 1. Thaw the whipping cream.
  • 2. Whisk it in a bowl about 20 times.
  • 3. Crush the oreos.
  • 4. add the oreos to the cream and mix
  • 5. Pour into the crust and freeze.

Nutrition Facts : Calories 361.3, Fat 15.4, SaturatedFat 3, Sodium 381.9, Carbohydrate 54.2, Fiber 2, Sugar 30.9, Protein 4

JELL-O COOKIES & CREAM PUDDING PIE



JELL-O Cookies & Cream Pudding Pie image

It only takes ten minutes to put together this four-ingredient JELL-O Cookies & Cream Pudding Pie. If only pleasing everyone was always this easy!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield Makes 10 servings.

Number Of Ingredients 5

2 pkg. (3.4 oz. each) cookies-and-creme flavored instant pudding mix
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate cookie crumb crust (6 oz.)
5 thin vanilla creme-filled chocolate sandwich cookies, cut in half

Steps:

  • Beat pudding mixes and milk with whisk 2 min. Stir in half the COOL WHIP.
  • Pour into crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP and cookies just before serving.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

COOKIES & CREAM PIE



Cookies & Cream Pie image

Ready to pop in the fridge in just 15 minutes, this Cookies & Cream Pie gets its creaminess from vanilla pudding, milk and whipped topping.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 5

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
  • Chop remaining cookies. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP and chopped cookies; spoon into crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOKIES 'N' CREAM PIE



Cookies 'n' Cream Pie image

"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 cup crushed Oreo cookie crumbs (about 11 cookies)
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

COOKIES & CREAM COOKIES



Cookies & Cream Cookies image

Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.

Provided by Sally

Categories     Dessert

Time 2h35m

Number Of Ingredients 12

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (112g) block full-fat cream cheese, softened to room temperature
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) white chocolate chips
1 and 1/4 cups (about 110g) roughly chopped Oreos (about 10 regular Oreos)

Steps:

  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops-this is only for looks!
  • Cookies stay fresh covered at room temperature for up to 1 week.

COOKIES N CREAM ICE CREAM SHOP PIE



Cookies N Cream Ice Cream Shop Pie image

From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie

Provided by HeidiSue

Categories     Frozen Desserts

Time 6h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

1 1/2 cups cold milk or 1 1/2 cups half-and-half
3 1/2 ounces jell-o vanilla flavor instant pudding and pie filling mix (4 serving size)
3 1/2 cups thawed Cool Whip Topping
1 cup chopped Oreo cookies
1 prepared graham cracker crumb crust (6 ounces)

Steps:

  • Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
  • Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.

Nutrition Facts : Calories 519.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 78.3, Sodium 509.3, Carbohydrate 52.6, Fiber 1.2, Sugar 33.2, Protein 5.2

COOKIES & CREAM PIE (OREO)



Cookies & Cream Pie (Oreo) image

This cookies & cream pie features a crunchy Oreo cookie crust and gloriously creamy filling that sets up in the refrigerator. Easy enough for any beginner baker to handle!

Provided by Sally

Categories     Dessert

Time 6h40m

Number Of Ingredients 8

20 whole regular Oreos (to make 2 cups/220g of crumbs)
5 Tablespoons (72g) unsalted butter, melted
1 cup (240ml) cold heavy cream or heavy whipping cream
1 8-ounce block (225g) full-fat cream cheese, softened to room temperature
3/4 cup (90g) confectioners' sugar
1 teaspoon pure vanilla extract
12 whole Oreos, chopped (about 1.5 cups, or 135g)
optional for topping: homemade whipped cream

Steps:

  • Preheat to 350°F (177°C).
  • In a food processor or blender, pulse 20 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups, or 220g. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
  • Spread filling into cooled crust. Use an offset spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
  • Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  • Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

4-INGREDIENT COOKIES AND CREAM PIE



4-Ingredient Cookies and Cream Pie image

This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.

Provided by Food Network Kitchen

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 4

One 9-inch prepared chocolate cookie crust
1 1/2 cups heavy cream
1/2 cup confectioners' sugar
15 chocolate-and-cream sandwich cookies

Steps:

  • Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
  • Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.

COOKIES-AND-CREAM ICE CREAM PIE



Cookies-and-Cream Ice Cream Pie image

Provided by Moneeka Settles

Categories     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     No-Cook     Kid-Friendly     Quick & Easy     Bon Appétit     Portland     Oregon     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

22 chocolate sandwich cookies, broken into pieces
1/4 cup (1/2 stick) unsalted butter, melted
1 quart cookies-and-cream ice cream, softened slightly
1/3 cup whipping cream
2 tablespoons dark corn syrup
4 ounces semisweet chocolate, chopped
1/4 teaspoon peppermint extract

Steps:

  • Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
  • Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
  • Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

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