Oreo Triple Layer Chocolate Pie Recipe 445

OREO TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 minutes.
• Spoon 1-1/2 cups pudding into crust. Stir half the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until firm.

OREO® TRIPLE LAYER CHOCOLATE PIE

Steps:

• Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
• Refrigerate 4 hours or until set.

NO-BAKE OREO CHOCOLATE MOUSSE PIE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
• In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
• Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
• Stir the liquid gelatin into the melted chocolate and set it aside to cool.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
• Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it's completely smooth.
• Scrape down the sides of the bowl, and add the melted chocolate, beating until it's completely mixed into the cream cheese, scraping down the bowl as needed.
• Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
• Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
• Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
• In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
• Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the boarders of the pie with whipped cream using a large open star tip.
• Heat the hot fudge according to the instructions on the jar. Drizzle over the top of the pie.
• Smash the Oreos cookies and sprinkle them over the top of the pie. Slice and serve!
• This pie must stay refrigerated.

TRIPLE LAYER CHOCOLATE CREAM PIE

Steps:

• In a bowl beat cream cheese and powdered sugar until fluffy
• Fold in 4 oz whipped topping.
• Spread mixture in pie crust.
• In another bowl, combine pudding mix and milk.
• Beat until it begins to thicken.
• Spread mixture in another layer over cream cheese layer.
• Top with remaining whipped topping.
• Garnish top with shavings from chocolate bar.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.