A no-bake deep-dish pie that pairs the smooth creaminess of Hershey’s Cookies n’ Creme chocolate with the classic dark chocolatey flavor of Oreos!
As I’ve mentioned before in my recipe post for Cookies n’ Creme Pudding Cookies, my favorite candy bar has always been Hershey’s Cookies n’ Creme chocolate bar. There’s just nothing like its perfect combination of smooth, milky white chocolate and dark chocolate Oreo cookie bits. So I wondered…
Is there any way I could make this wonderful candy bar of white chocolate Godliness into a pie?
And not just any pie…but a DEEP-DISH pie!
The answer is…
For the record, this is NOT just another Oreo Cream Pie where you incorporate Oreo crumbs or Oreo pudding mix into the filling and call it Cookies n’ Creme. This pie actually incorporates melted Hershey’s Cookies n’ Creme chocolate into the filling. But before I get too ahead of myself, let’s start with the crust.
Since this is a deep-dish pie, I went with a nice, thick Oreo cookie crust. Cookie crusts are definitely my favorite crusts to make because not only do they taste extra sweet and have that crispy texture, but they’re also ten times easier to make and require no baking.
There’s nothing I dislike more than rolling out finicky pastry dough…
To add to the ease of this pie, the filling is also simple to whip up. I decided to lighten it up by using Neufchatel cream cheese, sugar-free-fat-free instant pudding, and fat free whipped topping. Forget the fact that I added an entire 8 ounces of melted Hershey’s Cookies n’ Creme chocolate into the filling.
We’ll just consider it light-er…
The filling could not have been more perfect–unbelievably smooth and creamy with the luscious flavor of rich white chocolate. And the tiny dark chocolate chips and Oreo cookie bits sporadically dispersed throughout the filling were a bonus as well.
To finish things off I made a simple (VERY SIMPLE) Oreo cream, which is literally just whipped topping and crushed Oreos.
So simple, yet SO tasty!!!
Not to mention, pretty when dolloped on top.
- 1 package Oreo cookies (36 Oreos), divided
- 5 Tablespoons butter, melted
- 2 (1 oz) packages sugar-free-fat-free instant vanilla pudding mix
- 4 ounces cream cheese, softened*
- 8 ounces Hershey's Cookies n' Creme chocolate, melted
- 2 cups milk
- 1 (12 oz) container whipped topping, divided*
- In a food processor, pulse 33 Oreos until broken into fine crumbs.* Pour crumbs into a large bowl along with the melted butter and stir until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Refrigerate while you work on the filling.
- In a large mixing bowl with an electric beater, combine the cream cheese, pudding mixes and melted chocolate--mixture will be thick.
- Gradually add in the milk, a 1/2 cup at a time, and continue beating until smooth. Using a rubber spatula, gently fold in 8 ounces of the whipped topping. Pour filling into prepared crust.
- Pulse the remaining 3 Oreos in a food processor until finely crushed. Pour into a bowl along with the remaining 4 ounces of whipped topping and fold together. Pour mixture into pastry bag fitted with a tip (or large zip-top bag with corner cut off) and decorate pie as desired.
- Refrigerate pie for at least 3 hours before serving. Pie will stay fresh for up to one week covered in the refrigerator.
- *I used Neufchatel cream cheese.
- *I used fat free whipped topping
- *If you don't have a food processor, a large zip-top bag and a rolling pin work just as well!