Oreo Cream Pie Cups
No bake Oreo cream pie cups with a buttery cookie crust and a smooth vanilla cream filling
PRINT PINServings 12
INGREDIENTS
Oreo Crust
- 20 Oreo cookies crushed
- 4 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Cream Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 box 3.4 oz instant vanilla pudding mix
- 1.5 cups cold milk
- 1.5 cups whipped topping thawed or 1.5 cups heavy cream whipped to soft peaks.
Topping
- 6 Oreo cookies crushed
- mini Oreos for garnish optional.
INSTRUCTIONS
Oreo Crust
- Line a 12 cup muffin pan with paper liners
- mix crushed Oreos with melted butter and sugar until evenly moistened
- press about 2 tbsp crumbs firmly into each liner
- chill in the refrigerator for 10 minutes to set.
Cream Filling
- Beat cream cheese powdered sugar and vanilla until smooth
- whisk pudding mix with cold milk for 2 minutes until thickened
- beat pudding into the cream cheese mixture until fully combined
- fold in whipped topping until light and uniform.
Assemble And Chill
- Spoon or pipe filling over each crust to the top
- sprinkle with Oreo crumbs and add garnish if using
- chill at least 2 hours before serving and keep refrigerated.
Notes
1. Use full fat cream cheese for best set and texture. Swap vanilla pudding with cheesecake or white chocolate instant pudding for variation. For cleaner edges chill longer and unmold just before serving
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g