Oreo Cow Pies Recipes

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

OREO & APPLE HAND PIES

Steps:

• Heat oven to 375 degrees F.
• Unroll 1 pie crust on work surface; use 4-inch cutter to cut into 9 rounds, re-rolling scraps as necessary. Repeat with remaining pastry crust.
• Core apples; cut crosswise into a total of 9 rings. Whisk egg and water until blended.
• Place 9 pastry rounds in single layer on parchment-covered baking sheet; brush edges with egg. Top each with 1 each apple ring and cookie. Cover with remaining pastry rounds; press edges together to seal.
• Crush remaining cookies finely; sprinkle over pies.
• Bake 18 to 22 min. or until golden brown. Cool completely. Dust with sugar just before serving.

OREO CREAM PIE

Steps:

• Reserve 1/4 cup of the Oreo crumbs and set aside. In a large bowl, combine the remaining Oreo crumbs and melted butter. Oreos should be damp but not wet. Press mixture firmly into the bottom of a 9x13 glass dish to form the crust.
• In a large bowl, combine cream cheese, half of the whipped topping and powdered sugar. Mix on medium speed just until smooth. Pour over crust, using a moistened spatula to spread evenly.
• Combine pudding mix, milk and sweetened condensed milk in a large bowl and mix until smooth. Pour over the second layer spreading it out evenly across the top.
• Place the dish in the refrigerator for approximately 15 minutes or until the pudding is set. Spread the remaining whipped topping over the top and then sprinkle with reserved cookie crumbs. Serve cold.

OREO COOKIE PIE

Steps:

• Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside.
• Using a hand mixer, mix half the tub of whipped topping, ½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies.
• Crush the remaining row of cookies from the first bag and sprinkle over this layer.
• Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies.
• Crush two rows of the second bag of cookies, and spread over the whipped topping
• Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up.
• Sprinkle with the remaining ½ cup of powdered sugar, and refrigerate until ready to serve.