Best Cookies And Cream Pie Recipes

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4-INGREDIENT COOKIES AND CREAM PIE



4-Ingredient Cookies and Cream Pie image

This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.

Provided by Food Network Kitchen

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 4

One 9-inch prepared chocolate cookie crust
1 1/2 cups heavy cream
1/2 cup confectioners' sugar
15 chocolate-and-cream sandwich cookies

Steps:

  • Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
  • Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.

COOKIES-AND-CREAM ICE CREAM PIE



Cookies-and-Cream Ice Cream Pie image

Provided by Moneeka Settles

Categories     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     No-Cook     Kid-Friendly     Quick & Easy     Bon Appétit     Portland     Oregon     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

22 chocolate sandwich cookies, broken into pieces
1/4 cup (1/2 stick) unsalted butter, melted
1 quart cookies-and-cream ice cream, softened slightly
1/3 cup whipping cream
2 tablespoons dark corn syrup
4 ounces semisweet chocolate, chopped
1/4 teaspoon peppermint extract

Steps:

  • Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
  • Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
  • Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

COOKIES AND CREAM ICE CREAM PIE



Cookies and Cream Ice Cream Pie image

Cool down with delicious Cookies and Cream Ice Cream Pie. Not only can you find crumbled chocolate sandwich cookies throughout this ice cream pie, they make up the crust as well!

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 6

26 vanilla creme-filled chocolate sandwich cookies, divided
3 Tbsp. butter, melted
4 cups vanilla ice cream, softened
1/2 cup thawed COOL WHIP Whipped Topping
1 mango
2 fresh mint sprigs

Steps:

  • Use food processor or blender to finely crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
  • Use knife to coarsely chop remaining cookies; mix with ice cream. Spoon into crust; cover with COOL WHIP. Freeze 4 hours or until firm.
  • Slice mango when ready to serve pie; arrange on pie. Garnish with mint.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOKIES AND CREAM TRIPLE LAYER PIE



Cookies and Cream Triple Layer Pie image

Find out for yourself with the Cookies and Cream Triple Layer Pie from My Food and Family that three is the magic number, especially when it comes to dessert! Each creamy, chocolaty layer of our Cookies and Cream Triple Layer Pie is even more delicious than the last.

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 10 servings

Number Of Ingredients 5

32 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
  • Beat pudding mixes and milk with whisk 2 min.; pour 1-1/2 cups into crust.
  • Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining COOL WHIP. Spread over pie.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MINT COOKIES AND CREAM COOKIE PIE



Mint Cookies and Cream Cookie Pie image

This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.

Provided by Christina Tosi

Categories     Cookies     Dessert     Chocolate     Mint     Bake

Yield Makes one 8-inch large cookie, cut into 8 slices, pizza style

Number Of Ingredients 15

¾ cup flour
2 tablespoons cocoa powder
1 tablespoon nonfat milk powder
½ teaspoon kosher salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, super soft
⅓ cup sugar
¼ cup light brown sugar
1 egg
1 teaspoon mint extract
½ teaspoon vanilla extract
¼ cup white chocolate chips, plus more for the top
2 tablespoons chocolate chips, plus more for the top
5 mint chocolate Oreos cookies, broken into pieces, plus more for the top

Steps:

  • PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
  • MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
  • MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
  • CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
  • SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.

COOKIES AND CREAM PIE



Cookies and Cream Pie image

The beloved cookies and cream team is at it again, this time in a luscious pie that can be ready to pop in the fridge in just 15 minutes.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield Makes 8 servings.

Number Of Ingredients 5

1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
1 cup chopped vanilla creme-filled chocolate sandwich cookies (about 7 cookies)
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in whipped topping and chopped cookies.
  • Spoon into crust.
  • Freeze 6 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly. Store leftovers in freezer.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.9079 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOKIES AND CREAM PIE RECIPE - (4.6/5)



Cookies and Cream Pie Recipe - (4.6/5) image

Provided by davidv

Number Of Ingredients 13

Pie Filling:
1 cup sugar, divided
1/3 cup cornstarch
1/2 cup unsweetened cocoa powder
4 large eggs
2 cups whole milk
1 Tbsp vanilla extract
4 oz whipped topping
12 Oreos, crushed
Crust & Topping:
1 store-bought, ready-to-use Oreo pie crust
8 oz whipped topping
8 Oreos

Steps:

  • Whisk together 3/4 cup of the sugar, cornstarch, and cocoa powder in a small bowl, until evenly mixed. Add the eggs and whisk until fully incorporated into the dry ingredients. Set aside. Bring the milk and the remaining 1/4 cup of sugar to a simmer in a medium-size pot. Slowly pour the sweetened milk into the bowl with the cocoa mixture, whisking constantly until combined. Add the mixture back to the pot and cook on medium-low heat until thickened, stirring constantly with a wire whisk so that it doesn't clump up or stick to the pan. Stir in the vanilla and then pour the mixture into a medium-size bowl. Cover with plastic wrap, making sure to press the plastic directly onto the cream so that it doesn't form a skin. Refrigerate until completely cool. When the pudding mixture has cooled, fold in 4 ounces of the whipped topping and the crushed Oreos until evenly incorporated. Pour into the pie crust and spread to distribute evenly. Refrigerate for 2 hours. Pipe or spread the other 8 ounces of whipped topping around the pie in your desired pattern, and decorate with the other Oreos. Refrigerate overnight.

COOKIES AND CREAM TRIPLE LAYER PIE



Cookies and Cream Triple Layer Pie image

Find out for yourself with the Cookies and Cream Triple Layer Pie from My Food and Family that three is the magic number, especially when it comes to dessert! Each creamy, chocolaty layer of our Cookies and Cream Triple Layer Pie is even more delicious than the last.

Provided by @MakeItYours

Number Of Ingredients 5

32 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
  • Beat pudding mixes and milk with whisk 2 min.; pour 1-1/2 cups into crust.
  • Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining COOL WHIP. Spread over pie.
  • Refrigerate 4 hours or until firm.

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