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Mint Oreo Truffle Cream Pie

This Mint Oreo Truffle Cream Pie has a Mint Oreo crust with a Mint Oreo truffle base, then is filled with a Mint Oreo cream. The pie is then topped with cool whip and crushed Mint Oreo's!
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Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Pie, mint oreo cream pie, mint oreo truffle pie, Oreo Cream Pie, Oreo Pie
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 12 slices

Equipment

Ingredients

For the Mint Oreo Crust

  • 20 Mint Oreo Cookies (finely crushed)
  • 4 tablespoons butter (melted)

For the Mint Oreo Truffle layer

  • 4 ounces cream cheese (softened)
  • 20 Mint Oreo Cookies (finely crushed)

For the Mint Oreo Cream layer

  • 1 box instant vanilla pudding (3.4 ounce box)
  • 1½ cups cold milk
  • 4 ounces cream cheese (softened)
  • 4 ounces Cool Whip (or store brand frozen whipped topping, thawed - you will use the other half of the 8 ounce container later!)
  • 8-12 Mint Oreo Cookies (coarsely crushed)

For the topping

  • 4 ounces Cool Whip
  • 2-4 Mint Oreo Cookies (coarsely crushed)
  • green food coloring (optional)

Instructions

To make the crust

  • Preheat the oven to 350 degrees.
  • Use a food processor to finely crush 20 Mint Oreo's (no need to remove the frosting filling before crushing them). You can also place the cookies in a gallon bag and use a rolling pin to crush them if you do not have a food processor.
  • Pour the crushed Oreo's into a medium-sized mixing bowl and add the melted butter. Stir until the mixture is completely coated.
  • Using your fingertips or the back of a measuring cup, press the mixture down evenly throughout a standard 9-inch pie plate.
  • Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool to room temperature before adding the pie filling.

To make the truffle layer

  • Use a food processor to finely crush 20 Mint Oreo's. You can also place the cookies in a gallon bag and crush them with a rolling pin if you do not have a food processor.
  • Grab your 4 ounces of softened cream cheese and cut it into 1 inch cubes (you will use the rest of the 8 ounce brick of cream cheese later). Add the cream cheese to the food processor and pulse until your truffle filling is well mixed. If you are not using a food processor, place the crushed Oreo's and cream cheese in a bowl and use your hands to mix it well.
  • Set the truffle filling aside for later assembly.

To make the Oreo cream layer

  • In a medium to large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), mix the instant pudding mix and 1 cup of cold milk with a hand mixer (or stand mixer). Mix until it thickens.
  • Add the remaining 4 ounces of cream cheese and mix until the cream cheese is fully incorporated into the pudding (minimal chunks of cream cheese remaining).
  • Fold in half of the container of Cool Whip (4 ounces) and mix until fully incorporated. Save the other half for topping later on.
  • Use a food processor (or rolling pin) to coarsely chop 12 Mint Oreo cookies. Add them to the cream mixture and mix well.
  • Set the cream mixture aside for pie assembly.

To assemble the Mint Oreo Truffle Cream Pie

  • Flatten out the Oreo truffle filling with your hand prior to placing it over the Oreo crust. The goal would be to spread it as little as possible once it's in the pan as to not break the crust. Set the filling over the crust and gently spread it throughout the entire pan.
  • Next, pour the Oreo cream filling over the truffle layer and spread it evenly throughout the pan.
  • Lastly, use the remaining whipped topping to spread over the top of the pie. Decorate the pie as desired (add more crushed Oreo's, rolled truffle filling, etc.)
  • Allow the pie to set in the fridge for at least 30 minutes before enjoying. Serve chilled.