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Oreo Cookie Crust
So simple, and yet so delicious, these wonderful treats aren't just kids cookies. Two chocolate cookies sandwich white, creamy decadence. Competition for the role of favorite cookie is fierce, but Oreo has earned itself a top spot in all of our hearts – and stomachs. The versatile cookie can be enjoyed by itself, of course, with a cold glass of milk or in milkshakes and ice cream treats. You can also crumble some Oreo goodness to make a wonderful crust. It’s easy, and you will be able to serve your guests a scrumptious dessert that is just a little out of the ordinary.
You will need:
Oreos! And lots of them. This particular crust uses about 1 1/2 cups of crushed cookie crumbs, which is about 22 cookies.
3 tablespoons melted butter
An Oreo crust is a lot like a graham cracker crust and will be used for delicious dessert pies, like grasshopper pie or cheesecake. To make:
Use a food processor to crush the Oreo cookies. Again, you’ll need about 22 cookies for one crust. If you don’t have a food processor, you can put the cookies into a Ziploc bag and take your aggressions out on them with a rolling pin. This crumble mixture is the basis for your crust.
Next, mix the crumbs and the butter. You want the texture to be consistent, but it’s not going to be smooth. Press the mixture into a pie pan or springform pan. Now, the next step depends on what type of pie you’re making. For instance, if you are making a cheesecake, you will have to bake your pie, so you don’t need to bake the crust. Just fill it and then bake it as you would normally. If you are going to put in a filling that doesn’t need to be baked, such as a pudding or cream filling, simply bake the crust at 350 ° for 10 to 15 minutes. Now it’s ready to be filled and chilled.
It sounds good enough to eat already, doesn’t it? Here is a recipe from Cooks.com for Peanut Butter Fudge Oreo Cookie Pie. If you are having a dinner party, serve this! It is easy and quick to make, but it will taste like it took much longer. You’ll be hailed as a culinary genius.
You will need:
Your Oreo cookie crust
1 4-ounce box of instant French Vanilla pudding mix
1 cup cold milk
3-4 tablespoons of creamy peanut butter (or more if you like peanut butter)
1 jar of chocolate fudge sauce (Dove or Smuckers work beautifully)
Whipped cream, thawed
Frost the bottom and sides of the crust with the fudge sauce. You may need to microwave it for a few seconds if it is too thick. In a bowl, whisk the instant pudding and milk together. Add the peanut butter and continue to mix. If you have an electric mixer, now is a good time to break it out. The peanut butter will instantly thicken the mixture, so it can be difficult to do by hand. But not impossible. Where there’s a will, there’s a peanut butter fudge Oreo cookie pie.
Put the mixture onto the fudge-covered crust. Top with the whipped cream. If you have any extra cookie crumbs, use these as garnish. Refrigerate until you’re ready to serve.
This is only one of the great recipes starring the Oreo cookie crust, and each is more delicious than the next.