Cookies N Cream Pie Pareve Recipes

COOKIES & CREAM PIE (OREO)

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.

COOKIES AND CREAM PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.

COOKIES 'N' CREAM PIE

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.

COOKIES N CREAM PIE (PAREVE)

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.

COOKIES-AND-CREAM PARFAITS

Steps:

• Make 2 layers of vanilla pudding, crushed chocolate wafer cookies and whipped cream in tall glasses. Top each with a cookie.

4-INGREDIENT COOKIES AND CREAM PIE

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

Steps:

• Prepare pudding as directed for pie filling; let set.
• When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
• Freeze overnight. Serve.

WW COOKIES 'N' CREAM TORTONI - 3 POINTS

Steps:

• Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
• Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
• Combine cookie crumbs and butter; stir well.
• Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
• Place remaining 5 cookies in plastic bag, and coarsely crush.
• Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
• Divide pudding mixture evenly among prepared muffin cups.
• Top each evenly with remaining crushed cookies.
• Cover and freeze until firm.
• Note: To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month.
• Note: To serve, let stand at room temperature 5 minutes before serving.

MINI COOKIES 'N' CREAM ICE CREAM PIES RECIPE BY TASTY

Steps:

• Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
• Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
• Mix with the butter until well combined.
• Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
• In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
• Gently form in the cookies.
• Transfer the mixture to the muffin tin.
• Freeze for 4 hours, or until the ice cream has solidified.
• Remove the cupcake liners.
• Enjoy!

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

COOKIES AND CREAM PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.