I have been all about pies lately, which is only weird because I usually don’t make pies. There are a couple on my old blog, and this is the fourth one for bethcakes. What’s going on? I don’t care. I’m okay with it.
I originally decided to make a pie because there was an Oreo pie crust sitting in my pantry. For some reason I can’t remember, I bought one and it never got used. Which has probably never happened in the history of Oreos and pies.
My mom was at the store one day and I asked her to pick me up some Oreos so I could finally use the pie crust in the pantry. She texted me a picture of some Strawberries n’ Cream Oreos and I was like, Yes. Absolutely, yes.
I think they’re a limited-time kind of deal, so if you want to try them, go get them now! Even if you don’t make a pie with them. I love all the different Oreo flavors they’ve been coming up with recently, and of course, all the seasonal flavors! These Strawberries n’ Cream Oreos are probably my favorite ever. I mean, classic double-stuffed are always the best, but these were a pretty close second.
You can definitely taste the strawberry flavor from these Oreos in this pie, but I decided to swirl some strawberry syrup in there to add even more. This pie is sort of like a chocolate bowl full of creamy, strawberry-swirled, Oreo heaven. It’s one of those pies that’s super easy and fast to make, and you can throw whatever you want into it. It starts with a vanilla pudding mix and Cool Whip, which makes it incredibly easy to customize however you want. You could use a different pudding mix or different Oreos, cookies, or candy bars. So many possibilities!
- 1 store-bought Oreo pie crust
- 1 (6 serving) package instant vanilla pudding
- 4 oz (half block) cream cheese, softened
- 1½ cups milk
- 2 cups Cool Whip
- 1 package Strawberries n' Cream Oreos
- Strawberry syrup (Store-bought, or homemade, jam, preserves, sliced strawberries, etc.)
- In a large bowl, combine vanilla pudding mix, cream cheese and milk, and mix well.
- Transfer the bowl to the fridge so the pudding can thicken. Meanwhile, crush or chop Oreos into chunks. (I cut each Oreo into about 4 pieces, but you can also crush them in a large zip-top bag with a rolling pin.) Reserve any fine crumbs to sprinkle on the top of the finished pie.
- Unwrap Oreo pie crust. Remove pudding from fridge and fold in Cool Whip.
- Spoon half of pudding mixture into pie crust. Drizzle with strawberry syrup and sprinkle with half of Oreo chunks.
- Top with remaining pudding mixture. Arrange the remaining Oreos on the top. Sprinkle with Oreo crumbs and drizzle with more strawberry syrup.
- Freeze for at least one hour, or until firm.