Here’s an easy dessert that doesn’t require an oven… no bake cookies and cream pie dessert!
Recently, I was looking through a Jell-O cookbook that was 20 years old and found some really interesting treats. I’ve tried a few and well….I think dessert tastes have changed over the years. The desserts weren’t bad, but not great and could use some tweaking. I plan on playing around with a few to see if I can make them better, but this Cookies and Cream Pie was a winner. The only thing I added was the whipped topping and a homemade graham pie crust. It’s such an easy no bake pie and has quickly become one of my son’s favorites.
- 1 1/2 cups whole milk
- 1 pkg. Jell-O Vanilla Instant Pudding (4-serving size)
- 2 8oz. container Extra Creamy Cool Whip Cream* (one for the pie, and the other optional for the topping), softened in fridge
- 1 cup coarse chopped Oreo cookies (about 8 cookies) + 6 cookies chopped for the topping (optional)
- 1 - 9" or 9.5" prepared graham crust (store bought or homemade
- Add milk and pudding mix into a large bowl. Beat with a whisk to mix well and let it sit for about 5 minutes to thicken.
- Fold in whipped topping cream and chopped Oreos.
- Spread pudding mixture into a prepared crust.
- Cover and freeze pie for a minimum of 6 hours. I shape aluminum foil into a dome shape to cover the pie.
- Optional - If topping the pie with whipped cream, remove the pie after 6 hours and spread the top of the pie with the second container of whipped cream. Sprinkle additional chopped Oreos over the whipped cream. Place back in the freezer for another 2 hours or overnight.
- Before serving, remove from the fridge and let stand for 15 - 20 minutes to soften before serving. It may need to sit out a bit longer if the room temperature is cold.
*Only one container of whipped topping is needed for the pie. The second container of whipped topping is optional and is used for topping the pie with additional chopped Oreo cookies.
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