Oreo Cheesecake Pie
My daughter loves dirt pudding. We call it mud pudding. My brother in law usually makes it for family gatherings. Since there aren’t enough family gatherings for Jade to enjoy, I’ve had to take matters into my own hands and make it upon her request.
Recently, I came across a recipe for an Oreo Cheesecake Pie. While going over the ingredients, I said to myself “hey, this is very similar to the mud recipe! Maybe, I can make some adjustments to reduce the fat and calories in this recipe. I substituted the butter with coconut oil, used Philadelphia Cream Cheese with 1/3 less fat instead of the original, fat free cool whip, a dash of vanilla and scraped all the cream off the inside of a family pack of Oreos. It’s an extra step but it saves 20 calories per cookie!
This pie is super easy to make. You can look for the Oreo cookies without the filling if you want to save time on scraping the cream filling off or if you really don’t mind the extra calories use the cookie whole!
Oreo Pie crust
25 Oreo Cookies (Scrape out filling)
3-4Tbs of coconut oil (I used unsalted butter due to my allergy to coconut)
Cream Cheese Filling
Philadelphia 1/3 fat Cream Cheese (1 package 8oz)
1/2 tsp vanilla extract
1/4 cup powdered sugar
1 container fat free Cool Whip (8 oz.)
20 Oreo cookies (scrape out filling)
Instructions for pie crust:
Finely crush your cookies. I like to use a food processor, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush.
Stir the cookie crumbs and coconut oil together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill about 30 minutes until ready to fill.
Instructions for pie filling:
Soften cream cheese by microwaving it for 20-30 seconds in a microwave safe bowl. Add in vanilla extract and powdered sugar. Mix until combined. Add Cool Whip into the cream cheese mixture and gently mix together. Crush 20 Oreo cookies by adding them into the ziplock bag and hitting them with a rolling pin.
Fold the crushed cookies into the cream cheese/Cool Whip filling until well combined.
Scoop filling into the pie crust and smooth the top with a spatula. Crush 10 more Oreos and top pie with them.
Freeze for 1 hour or refrigerate for 4-6 hours before serving.