🍫 Oreo Mud Pie 🥧
Ingredients
For the Crust:
24 chocolate sandwich cookies (like Oreos®)
5 tablespoons unsalted butter, melted
For the Filling:
1 cup heavy whipping cream, divided
2 teaspoons instant coffee granules
1 (8 ounce) package cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip®), divided
For Garnish:
Chocolate sauce or hot fudge
Crushed chocolate sandwich cookies
Instructions
Prepare the Crust: Place the chocolate sandwich cookies (including the cream filling) in a food processor. Pulse until the cookies become fine, even crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin. Transfer the crumbs to a medium bowl and pour the melted butter over them. Stir until the crumbs are thoroughly coated and resemble wet sand.
Form the Base: Press the buttered cookie crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to create a compact, level base. Place the crust in the refrigerator to set while you prepare the filling.
Infuse the Cream: In a small bowl or liquid measuring cup, combine 1/4 cup of the heavy whipping cream with the instant coffee granules. Stir until the coffee is completely dissolved. Set aside.
Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add the powdered sugar and vanilla extract, and beat until fully combined and fluffy. Pour in the coffee-infused cream and beat again until the mixture is uniform.
Incorporate the Whipped Elements: Gently fold half of the thawed whipped topping (about 4 ounces) into the cream cheese mixture using a spatula, just until no white streaks remain.
Whip the Remaining Cream: In a separate, clean bowl, beat the remaining 3/4 cup of heavy whipping cream on high speed until stiff peaks form.
Combine the Fillings: Carefully fold the freshly whipped cream into the cream cheese and whipped topping mixture. Be gentle to maintain the light, airy texture.
Assemble the Pie: Retrieve the chilled crust from the refrigerator. Spoon the filling into the crust, spreading it out into an even layer with the back of a spoon or an offset spatula.
Final Topping and Chill: Spread the remaining half of the whipped topping over the chocolate filling layer. Drizzle with chocolate sauce and sprinkle with crushed cookies. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely before slicing and serving.
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