Oreo Pie

Ingredients:

Oreo Crust
1/2 C. butter melted

10.5 oz. Oreo cookies about 2 sleeves or rows of cookies

Filling
3/4 C. granulated sugar
1/4 C. cornstarch
1/4 tsp. salt
4 egg yolks
3 cups whole milk
5 oz. semi-sweet chocolate chips
2 oz. Baker's unsweetened chocolate squares
2 Tbsp butter
2 Tsp vanilla extract

Topping
2 cups heavy whipping cream
2 Tbs. powdered sugar
chocolate sprinkles or chocolate curls optional

Instructions:

Oreo Crust (buy premade crust or follow directions below)

Place Oreo cookies into a food processor and pulse until ground.

Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.

 Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.

Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).

Filling 

Stir together sugar, salt, and cornstarch in a medium size heavy pan.

 Whisk egg yolks into milk.

Add milk mixture to sugar mixture and heat over medium – medium/high heat.

Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)

Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).

Remove from heat.

Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).

Stir until melted and smooth.

Transfer filling into the pie plate over the baked crust.

Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.

Topping

Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).

Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.

Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!

Note: This recipe yields one 9-inch pie. It can easily be doubled to make two pies.

Dirt Cake

Ingredients:
1 package Oreos
1 8 oz. package cream cheese, softened
4 Tbs. butter, softened 
1 cup pwd. sugar
2 packages (3.4 oz each) instant vanilla pudding mix
3 ½ cups milk
1 carton (12 ounces) frozen whipped topping, thawed


candy gummy worms


Directions:
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. Alternate layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight. Decorate with gummy worms. Yield: 12 servings

Ice cream with Peanut Butter and Oreos

Ingredients:
vanilla ice cream
peanut butter
Oreos
chocolate sauce (optional)

Directions:
Add peanut butter and Oreos to vanilla ice cream. Stir thoroughly while crunching Oreos into bite size pieces. Enjoy!

Chocolate Oreo Truffles

Ingredients:

1 package Oreo cookies (approx 40 cookies)
1 package (8 oz.) cream cheese, softened
1 package semi-sweet chocolate chips or milk chocolate (we use semi-sweet chocolate)
3-4 Tbsp. vegetable oil

Directions:

Crush the Oreos to fine crumbs (could reserve some to sprinkle on top)

Add softened cream cheese and mix really well (hands work great)

Roll cream cheese and Oreo mixture into ½ inch balls and place on wax paper-covered baking sheet. Put in freezer for about 20-30 minutes, so they get hard.

Melt chocolate chips and vegetable oil in the microwave, stirring frequently so it doesn’t burn.  

Roll the balls in the chocolate so covered completely. Lift using a fork and tap lightly to allow excess chocolate to drip off (if the chocolate gets hard, reheat).
Place in freezer until firm. Store leftover truffles (if there are any), covered, in freezer. 

Makes about 3 dozen - or 1 baking sheet full

**alternatives include: mint Oreos, peanut butter Oreos, vanilla Oreos, etc. (would not recommend double stuffed Oreos as it throws off the ratio of cookie to frosting)