Recipe
Oreo Triple Layer Chocolate Pie

• 24 OREO Chocolate Sandwich Cookies (plus extra for topping)
• 1/4 cup butter, melted – I used Land O’Lakes unsalted
  
• 2 cups cold milk
• 2 packages (3.9 ounce) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• Chocolate bar, optional

PREPARATION:

• Using food processor, finely ground 24 Oreo cookies
• Melt butter
• Thaw Cool Whip

DIRECTIONS:

1. Preheat oven to 350 degrees F. Mix melted butter with the ground Oreos. Press firmly onto bottom and up the sides of pie plate (mine is 9.5-inches). Bake oreo crust for 3 minutes (at 350 degrees), then reduce oven temperature to 300 degrees, and continue baking for 4 minutes. Let cool for 15 minutes.
2. Pour milk into large mixing bowl. Add pudding mixes. Beat until well blended (mine took 4+ minutes on medium speed on my Kitchen Aid). Mixture will be thick.
3. Spoon 1 1/2 cups of the pudding into crust, then place in freezer for 15 minutes. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Freeze for 15 minutes. Spread remaining whipped topping over pie. Refrigerate at least 8 hours (or overnight).
4. Chop Oreos. Using vegetable peeler, make chocolate shavings with chocolate bar (optional). Decorate pie (or each slice, like I did) before serving.

(Recipe adapted from allrecipes.com)

1. Ohhhh, that looks good… Just swap out Cool Whip for homemade and mmmmm…

   1 Posted by microamp | August 30, 2012, 12:05 pm

2. That would definitely work! 🙂

   Willing to share the homemade Cool Whip recipe?

   2 Posted by Anna | September 8, 2012, 1:52 pm

3. 2 cups heavy cream
   8 ounces of sugar
   1 tsp vanilla extract

   This would cover a 13×9 area fairly thickly.

   Another variant I’ve used before
   1 cup heavy cream
   2 TB sugar
   1/2 tsp vanilla extract

   For any above, toss all into a bowl, stand mixer or hand mixer, whip until stiff peaks, pretty much like you would do with a meringue.

   Keep in mind it won’t have the shelf life of Cool Whip.

   The thawed part does throw me off, I didn’t see that earlier when looking through your recipe here, so I don’t know what that consistency would be like.

   3 Posted by microamp | September 11, 2012, 6:54 am

4. Sounds delish! With the holidays around the corner, I’ll be sure and try your recipe(s). Thank you! 🙂

   Not sure if this would help, but a thawed Cool Whip looks like this: http://bakingmemorieslast.com/wp-content/uploads/2012/03/fat-free-pie-007-259×300.jpg

   4 Posted by Anna | September 13, 2012, 1:19 pm