Lemon Oreos Cookies and Cream Pie
A lemon version of Cookies and Cream Pie made with Lemon Oreos.
Servings 8
Cost 5
Ingredients
Lemon Oreo Crust
- 20 Lemon Oreos ground in food processor
- 3 tablespoons melted butter
Filling
- 4 ounces of softened cream cheese (114 grams)
- 2 tablespoons sugar, plus a little more to taste if desired
- 1 tablespoon whole milk
- ¼ teaspoon vanilla
- ¾ cup sweetened whipped topping (Cool Whip) (70 grams)
- ½ can (feel free to use more) lemon pie filling
Topping:
- 3 cups whipped toppin or homemade sweetened whipped cream
Instructions
- Grease a fairly shallow 9 inch pie dish.
- Mix together the ground cookies and butter and press into bottom of the dish. Put it in the freezer while you make the filling. (If frozen, the crumbs won't get dragged around as you spread on the filling).
- Beat the cream cheese and sugar until smooth. Stir in milk and vanilla, then fold in the sweetened whipped topping. You don't have to measure it with a cup, just eyeball it or weigh it. Spread evenly over the crust.
- Spread about a cup of lemon filling (you can use a little more if you want) over the cream cheese layer. (If using pudding mix, see note).
- Chill for about an hour, then pipe or spread remaining whipped topping over the top. Decorate with whole or crushed Lemon Oreos. Chill for at least 2 more hours or until ready to serve. I recommend chilling for at least 4 hours, but this one sets up pretty quickly.
Notes
If you'd prefer a less lemony filling, you can whisk together 1 box of lemon pudding and 1 ¾ cup of milk. Let thicken, then pour over the cream cheese mixture. For a combination of creamy and lemony, you can use the pudding version and swirl some store bought or homemade lemon curd through it.