Oreo Pumpkin Creme Cookie Pie

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Oreo Pumpkin Creme Cookie Pie

Oreo cookies came out with a Limited Edition during the Thanksgiving and Christmas Holiday.  Pumpkin Creme Oreo Cookie.  They taste just like little pumpkin pies!!!    So I decided to make a pie from these tasty oreos. You will love this!  .

Oreo Pumpkin Creme Cookie Pie
 
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Author:
Serves: 15

Ingredients
  • 12.2 ounce or 26 oreo pumpkin creme cookies
  • ¼ cup melted butter, unsalted
  • 8 ounce cream cheese, softened
  • ½ cup powdered sugar
  • 1 (3.4 ounce)box of instant vanilla pudding
  • 1 ½ cup milk
  • 4 to 6 ounces cool whip

Instructions
  1. Set aside 5 cookies for top of pie. Crush remaining cookies and combine with melted butter. Press cookie mixture into the bottom of a 9 inch deep dish pie plate to form crust.
  2. Beat cream cheese and powdered sugar together until well blended. Add vanilla pudding and milk to cream cheese mixture. Beat until pudding mixture sets.
  3. Fold in Cool Whip. Pour pudding mixture into pie dish.
  4. Break remaining cookies in half and place cookies standing up in center of pie for garnish.
  5. Refrigerator 1 to 2 hours before serving. Serve 12 -15

Notes
For the Lord is good; His mercy is everlasting, And His truth endures to all generations. Psalm 100:5

 


Blueberry Pie Recipe

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So easy Blueberry Pie

So, so easy to make blueberry pie…..using fresh blueberries….

Blueberry Pie
 
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Serves 8 slices
Author:
Recipe type: Dessert
Serves: 8

Ingredients
  • ¾ cup of sugar
  • 4 tablespoons of cornstarch
  • Pinch of salt
  • ¼ cup water
  • 5 cups of fresh blueberries, divided
  • 2 teaspoons of lemon juice
  • 2 tablespoons of butter, unsalted
  • 1 ( 9 inch) pie crust, baked

Instructions
  1. In pan over medium heat, combine sugar, cornstarch, salt and water. Stir until sugar is melted.
  2. Add 3 cups of blueberries to sugar mixture. Bring to a boil. Stir mixture until it thickens.
  3. Remove from heat and add butter, lemon juice and the rest of the blueberries. Stir until butter is melted.
  4. Let cool. Pour into baked pie crust.
  5. Keep in refrigerator until time to serve.