Do you love Oreos? I know, silly question, right?
Do you want to serve a dessert that is sure to please and impress? Well, this is definitely the recipe to use for that! Oreo Overload Ice Cream Pie will please even the pickiest of guests.
Not only is this a delicious dessert, it is very simple and quick to make. This is one of my “go to” desserts when we find out we will be having guests and I don’t have time to run to the store or bake anything.
All of the ingredients for this pie are ones that you can keep stocked and take out whenever you need a quick dessert.
All you need for this quick dessert is an Oreo premade crust, any brand of cookies-n-cream ice cream, hot fudge, Oreos, and cool whip.
First, place a layer of hot fudge on the bottom of the crust. It helps to warm up your hot fudge in the microwave for about 30 seconds. This will make it easier to spread without tearing up the crust.
Take a spoon and gently spread your hot fudge over the entire bottom of the crust. If the hot fudge starts pulling the crust apart, just pick up your spoon and spread in a different spot. Work in a “pushing” type motion with your spoon.
I like to put this in the freezer while I am prepping the ice cream. This allows the hot fudge to cool so that it doesn’t melt our ice cream once we add it.
Next, we want to add our ice cream. I found that the easiest way to do this is to find a bowl that is approximately the same size as your pie crust. Scoop about 3/4 of a tub of ice cream into the bowl.
Once the ice cream is in the bowl, use a wooden spoon to compact the ice cream into the bottom of your bowl. Push down until it is nice and flat on top. Do not stir the ice cream, otherwise it will start to turn gray in color as the Oreos break down in the ice cream.
You simply want to push the ice cream down to compress it.
Now, run your spoon around the outside perimeter of your ice cream.
This will help release it from the bowl.
Next, you want to slide your spoon to the bottom of the bowl and gently lift out your compressed ice cream. Get nice and close to the pie crust and gently transfer from the bowl to the crust. This won’t fit the crust perfectly, but that is ok because we still have a little work to do.
Once you have the ice cream in the pie crust, take a large spoon and gently spread the ice cream to the outside of the crust. I find it works best to simply push downwards in the direction you want your ice cream to go.
Keep working until the ice cream is spread out completely. Try and level the top to make as flat as you can. If the ice cream is pretty hard, sometimes I will run the spoon under hot water.
Next it is time for our layer of crushed Oreos. I think it works best to place the Oreos into a Ziploc bag and crush with a rolling pin. I used one row of Oreos for my layer, but feel free to use as many as you like.
Make sure to save some of the crushed Oreos for the top layer of our pie.
Once your Oreos are crushed, sprinkle a layer of them over the ice cream.
Next spread one tub of Cool Whip over the crushed Oreos.
Finally, top with the remaining crushed Oreos.
Just for a finishing touch, place a whole Oreo in the center of your pie.
The last step is to place the pie back into the freezer to chill. I would chill for a minimum of 1 hour, but the longer the better. I try to aim for 3-4 hours.
15 Minute Oreo Overload Ice Cream Pie:
1 Oreo Pie Crust
1 1.5 quart container of any brand cookies-n-cream ice cream (use about 3/4 of container)
1 cup Mrs. Richardson hot fudge (about 1/2 the jar)
1 8 oz. tub of Cool Whip
1 Package Oreos (I used 1 1/2 rows of cookies)
Pour slightly warmed hot fudge into the bottom of the Oreo crust. Gently spread to cover the bottom of the crust. Place in freezer.
Place 3/4 of the ice cream container into a bowl that is approximately the same size as your pie crust. Take a wooden spoon and push the ice cream down into the bowl. Do not stir the ice cream! Push down until the ice cream in compact.
Remove crust from the freezer. Scrape the perimeter of the ice cream with the wooden spoon. Place the wooden spoon towards the bottom of the ice cream and lift out of bowl. Transfer the ice cream into the pie crust/hot fudge.
Take a large metal spoon now and work the ice cream into all areas of the pie crust. Work in a “pushing” type motion (see notes above). If your ice cream is very hard, sometimes it helps to run your spoon under hot water as you flatten the ice cream.
Next, crush Oreos and place a layer on top of the ice cream layer.
Top Oreo layer with Cool Whip.
Lastly, place remaining crushed Oreos on top of Cool Whip layer with one entire cookie right in the middle of the pie for decoration.
I was wondering if you think it would work if I made the pie crust from scratch,my local grocery store was completely out of the oreo pie crust. I’m gonna give it a try my husband has is mind set on this. Let me know what you think.I don’t plan on using the cream in the middle of the cookies either, think it would be a little to much.Any suggestions??????
THAN YOU for this wonderful recipe, I just know it gonna be delicious.!!!!!!!!!!!!!!!!!!! Sincerely, Jamie
You can absolutely make the crust homeade. Just take one package of Oreos (you can leave the filling in) and put them in a food processor. Process them until you get a very fine crumble. Then, add 4-6 tablespoons of melted butter (add just enough to make it stick together). Mix thoroughly with a fork and place it in a pie plate and chill for 60 minutes in the refrigerator or freezer. Then, follow the rest of the recipe. Good luck, please let me know how it turns out, I would love to update the recipe with a homeade crust in case other readers are not able to find it either. Otherwise, I know you can always order it on Amazon.