𝘜𝘬𝘦𝘮𝘰𝘤𝘩𝘪-𝘯𝘰-𝘬𝘢𝘮𝘪『大宜都比売神』

COOKIES & CREAM OREO PIE🥧 A crunchy Oreo crust filled with fluffy, creamy goodness and plenty of cookie pieces! 📝 INGREDIENTS For the crust: • 22 regular Oreos, including the cream filling • 5 tablespoons (71g) unsalted butter, melted For the filling: • 1 cup (240ml) cold heavy whipping cream • 8 oz (226g) full-fat brick cream cheese, softened • ¾ cup (90g) powdered sugar • 1 teaspoon vanilla extract • 12 regular Oreos, chopped Optional topping: • Whipped cream and extra Oreo pieces 👩‍🍳 INSTRUCTIONS Preheat your oven to 350°F (177°C). Finely crush the 22 Oreos, including their filling, and mix with melted butter. Press the crumbs firmly into the bottom and up the sides of an ungreased 9-inch pie dish. Bake for 10 minutes, then let cool completely. Whip the cold heavy cream until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then beat until creamy and lump-free. Gently fold in the whipped cream and chopped Oreos, keeping the mixture light and fluffy. Spread the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. Decorate with whipped cream and Oreo pieces if desired. Slice with a sharp knife, wiping it clean between cuts. Keep leftovers covered in the refrigerator for up to 5 days