Oreo Ribbon Pie Recipes

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

OREO COOKIE PIE CRUST

Steps:

• 1. In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal. Add the melted butter and blend until well combined.
• 2. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around.
• 3. Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it. Makes 1 pie crust.
• 4. I found this recipe on What's cooking America site. And I'm glad I did!

COOKIE RIBBON PIE

Steps:

• Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
• Beat cream cheese and sugar with electric mixer on high speed until well blended. Spread onto bottom of crust; set aside.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate 2 hours or until firm. Spread chocolate topping evenly over pie just before serving. Top with whipped topping. Store leftover pie in refrigerator.

RIBBON PUDDING PIE

Steps:

• Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

NO-BAKE CHOCOLATE OREO PUDDING PIE

Steps:

• 1. Mix pudding according to the box. I use the shaker method (or you can mix in a bowl).
• 2. After shaking is done, mix crumbled Oreos in pudding.
• 3. Pour half into crust.
• 4. Then evenly spread a thin layer of Cool Whip.
• 5. Then the rest of the pudding.
• 6. Top with remaining Cool Whip.
• 7. Dust with Oreo cookies. Refrigerate for an hour.