Get your chocolate fix without heating up the oven with this super chocolatey no-bake Oreo pie!
Three layers of creamy, chocolate luciousness AND Oreos!
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Things are heating up around here…literally. In fact, right now we’re in the third day of an excessive heat warning that will last into tomorrow. Yikes!
Now, I like to bake. All the time, even in the summer. But our air conditioner is living on borrowed time, so when it’s that hot outside, I try to give it a rest.
So a no-bake dessert is just what I need on these hot hot days.
This one starts with Oreos! How could a recipe that starts with Oreos ever be a bad thing?!
Start by crushing 22 of them.
I use my food processor to crush the cookies into fine crumbs.
If you don’t have one, place the cookies in a big ziplock and crush them with a rolling pin or meat mallet or whatever you have. Nothing breakable, please!
And, by the way, no you don’t need to scrape off the cream first. It just magically disappears.
Just don’t try to use double stuffed. Much as I love them, they don’t work for this recipe.
When the cookies are fine crumbs dump them in a mixing bowl and stir in the melted butter. It should look like wet sand.
Press the mixture into the bottom of the pie pan and up the sides. A measuring cup helps to get it nice and even but don’t stress too much about getting it perfect, if we wanted a perfect crust we’d go buy one, right?
Pop it into the freezer while you make the filling. This helps to keep the crust from lifting up when you spread on the first layer of filling.
You should have 8 Oreos left. Give those a rough chop and set them aside for later.
This OXO chopper makes short work of them without pulverizing them or shooting them all over the kitchen. Or course, a sharp knife works great, too.
Next, on to the filling. One of the best things about this recipe is that you can mix up all of the layers in the same bowl. You don’t even need to wash the utensils in between.
By the way, I love my big Pyrex 8-cup batter bowl for this kind of thing. The handle makes mixing super easy! It’s also Hubby’s go-to bowl for mixing up pancakes.
Whisk the milk and pudding mixes together for a couple of minutes to get it well combined. It will be pretty thick.
Grab your crust out of the freezer.
Measure out 1 1/2 cups and spread it in the bottom of the crust.
Next, in the same bowl, stir HALF of the whipped topping (I’m using Cool Whip) into the remaining pudding. You don’t have to measure, just eyeball it.
Spread that on top of the first layer.
Finally, in the same bowl once again, stir together the remaining whipped topping, the chocolate syrup (I like Hershey’s), and the cookies that you chopped earlier.
And spread that on top of your pie. Just look at all those yummy Oreo chunks!
Pop it in the fridge for at least 4 hours. I like to leave mine in as long as I can, overnight if possible.
Top each slice with an extra Oreo and/or some chocolate syrup, if you like.
Helpful tip: to help loosen the crust from the pie plate, dip the pie plate in a pan of hot tap water for about 30 seconds.
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