Tool

• Food processor (optional — see notes)

• Stand or electric mixer

• 9‑inch pie plate

Ingredients

For the Crust

• 24 Oreos

• ¼ cup unsalted butter, melted

For the Filling

• 1 cup heavy whipping cream

• 1 (8‑ounce) block cream cheese, room temperature

• ¾ cup confectioners’ sugar

• 1½ teaspoons vanilla extract

• 20 Oreos, chopped, plus more for garnish

• Whipped cream, for serving

Direction

For the Crust:

1. Lightly coat a 9‑inch pie plate with cooking spray.

2. Add the Oreos to a food processor and pulse until finely ground, about 30–45 seconds.

3. Transfer the crumbs to a medium bowl and stir in the melted butter until fully combined.

4. Press the mixture firmly into the bottom and up the sides of the pie plate.

5. Freeze while preparing the filling — at least 30 minutes or up to 3 days.

For the Filling:

6. In a large bowl, beat the heavy cream with an electric mixer on medium‑high until stiff peaks form, about 2 minutes.

7. In a separate large bowl, beat the cream cheese on medium‑high until smooth and fluffy, about 2 minutes. (No need to wash the beaters between steps.)

8. Add the confectioners’ sugar and vanilla, beating until smooth, about 1 minute.

9. Gently fold in the whipped cream and chopped Oreos until evenly combined.

10. Spoon the filling into the frozen crust and spread into an even layer.

11. Loosely cover and refrigerate until fully set — at least 6 hours or up to 2 days.

To Serve:

12. Top with whipped cream and extra Oreos, if desired.

Nutrition -

(Per Slice)

Calories: 590kcal Carbohydrates: 59g Protein: 6g Fat: 38g Saturated Fat: 20g Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Trans Fat: 0.3g Cholesterol: 78mg Sodium: 343mg Potassium: 216mg Fiber: 2g Sugar: 39g Vitamin A: 997IU Vitamin C: 0.2mg Calcium: 62mg Iron: 8mg