Oreo Icebox Pie

No-bake Oreo Icebox Pie is rich, creamy, delicious - and easy! A luscious cream filling with chunks of Oreo cookie stirred in, nestled in a chocolatey crust, all topped with extra cookie crumbles—it's pure decadence without ever turning on the oven.

Course Dessert- Pie

Cuisine American - Vintage

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 299kcal

Author Marye Audet-White

Ingredients

1 9-inch chocolate crumb crust purchased or homemade
8 ounces cream cheese room temperature
½ cup powdered sugar lumps sifted out
1 ½ teaspoons vanilla extract
8 ounces Cool Whip thawed
15 Oreos coarsely chopped
Cool Whip and Oreos for garnish as desired.

Instructions

Beat the cream cheese, powdered sugar, and vanilla on low speed of an electric mixer until well blended - about 5 minutes.
Fold in half the Cool Whip, until no white streaks remain.
Fold in the remaining Cool whip.
Gently fold in the chopped oreos.
Spoon the mixture into the crumb crust.
Cover and chill overnight.

Notes

Storage:

A no-bake cream cheese Oreo icebox pie will stay fresh in the fridge for about three to four days—as long as it’s properly covered or stored in an airtight container. If you’re not planning to finish it within four days, you can freeze it in an airtight container (or well wrapped in plastic wrap then aluminum foil) for up to two months.

When you’re ready to enjoy it, let it thaw in the fridge for a few hours, or enjoy it as a fun, frozen treat!

Tips:

Be sure the cream cheese is at room temperature.

It takes the full 5 minutes to thoroughly beat the cream cheese with the powdered sugar and vanilla. You want the mixture to become as light and fluffy as possible for the best texture.

Don't use low-fat or whipped cream cheese—it can make the filling taste a little watery.

Nutrition