This gorgeous red velvet ice box pie combines crushed red velvet Oreos with a decadent and simple-to-make cream cheese filling. Add a homemade chocolate crust and it’s a red velvet lovers dream come true!
When putting together this pie, it was a given that the crust should be chocolate. It only adds to the overall red velvet theme. I used chocolate graham crackers but you could just as easily use crushed chocolate animal crackers or teddy grahams. Since having children, those sorts of cookies and snacks are always stocked in my pantry. I’ve made many desserts using the crumbs from those packages as the beginning of a cookie crust. It works like a charm. The filling for this pie is cheesecake-like in flavor and requires no baking only chilling time to set-up. It’s a pretty dessert to make for Valentines day or any day when you need an easy chocolate fix.
See it at The Weekend Potluck here
Red Velvet Oreo Ice Box Pie
- 2 cup crushed chocolate wafer cookies or chocolate graham crackers
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 1 12.2 oz package red velvet Oreo cookies
- 1 8 oz cream cheese, softened
- 1 3.4 oz box instant cheesecake pudding mix
- 2 cup whole milk or half & half
- 1 8 oz frozen whipped topping plus 1 cup, thawed or 3 cups fresh whipped cream
- Preheat the oven to 375°F. Lightly spritz a 9-inch deep dish pie plate with cooking spray.
- In a small bowl, mix together the cookie crumbs, butter and sugar. Mix well, then press onto the bottom and sides of the pie plate. Bake for 15 minutes or until set. Cool completely.
- Reserve 5 whole cookies for garnish and place the rest into a resealable plastic bag. Crush the cookies. Set aside.
- In a medium size mixing bowl use a mixer to cream together the cream cheese, pudding mix and milk. Whip for 2-3 minutes or until creamy, fluffy and smooth.
- Fold the (8 oz) whipped topping and crushed cookies into the filling by hand. Spread into the cooled crust.
- Decorate the top with the remaining whipped topping and whole cookies as desired.
- Chill for at least 4 hours before serving.