It’s so good I had to make up some words in order to accurately describe it. Plus it’s full of Reese’s Oreos, soo..
If you want, you can get real crazy and throw some mini Reese’s cups in there. Cah-razy.
I made this No-Bake Strawberries-and-Cream Oreo Pie last summer with another crazy Oreo flavor. I know a lot of people don’t like most of them and prefer the regular Double-Stuffed, but I actually liked the Strawberries-and-Cream ones! What could be bad about chocolate and strawberries?
And you don’t need an oven or anything! I know you don’t want to heat up your kitchen in the middle of the summer if you don’t have to (Alabama summers can be rough), and this pie is perfect for that. Cool, easy, and yummy.
Plus, after this you’ll want to put peanut butter whipped cream on everything! So good.
- 1 store-bought Oreo pie crust
- 1 package Reese's Oreos
- 1 package of Mini Reese's Oreos (for decoration)
- 1 3.5oz chocolate pudding mix
- 1 cup milk
- 4oz cream cheese
- 1/3 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 8oz container Cool Whip
- 1/2 cup powdered sugar
- 1 1/2 tbsp cocoa powder
- 1 tsp creamy peanut butter
- 2-4 tbsp milk
- 1/2 cup whipping cream
- 2 tbsp powdered sugar
- 1 tbsp creamy peanut butter
- First, chop two rows of the large Reese's Oreos. (I cut mine into 4ths. You can use a food chopper or food processor here, but you want the Oreos to be in large chunks.) Set aside.
- Whisk together pudding mix, and milk in a bowl, set in the refrigerator to thicken.
- In another bowl, beat the cream cheese on medium speed with an electric hand mixer until smooth and creamy. Add peanut butter and powdered sugar, mix until smooth.
- Add the cream cheese mixture to the pudding, which should be thicker at this point, and mix until completely incorporated.
- Fold in the Cool Whip and chopped Oreos. Pour the pie filling into the Oreo crust. There may be some extra filling, so just fill the pie crust until it's full and smooth it across the top. As for the extra filling, it's really good eaten by the spoonfuls. Or you can dip more Oreos into it. It's really good for that as well.
- Add all the ingredients (start with 2 tbsp of milk) to a medium-sized bowl and whisk until smooth. Add another tablespoon or two if the glaze is too thick. Use a spoon or squeeze bottle to drizzle the glaze over the frozen pie.
- Add all the ingredients to a bowl and mix on medium-high speed with an electric hand-held mixer until stiff peaks form.
- Transfer whipped cream to a piping bag and pipe swirls of whipped cream around the edge of the pie. Decorate with Mini Reese's Oreos, which I found in the checkout aisle of my grocery store.
- Put the pie in the freezer for 4-6 hours, but overnight is best. Let the pie thaw for a few minutes when you're ready to serve.
- Then enjoy the peanut-buttery-chocoliciousness!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.