This gorgeous Red Velvet Ice Box Pie combines crushed red velvet sandwich cookies with a decadent and simple-to-make cream cheese filling. Add a homemade chocolate crust and it’s a red velvet lovers dream dessert come true.
Red Velvet Ice Box Pie
When I first made this recipe, red velvet Oreos were quite easy to find. Since then, I’ve been making this pie with other brands as those aren’t as readily available. Trust me, it’s still quite delicious so any brand will work. 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.
Other Ice Box Pie Recipes to Try
The filling for this pie is cheesecake-like in flavor and requires no baking only chill time to set-up. It’s a pretty dessert to make for Valentine’s Day, Mother’s Day, Christmas, New Year’s Eve or any day, when you need an easy chocolate fix. Ice box pies are popular not only because they’re so simple to make, but they’re versatile and delicious, too. Other pies you may like to try:
- My Samoa Ice Box Pie
- Patriotic Triple Berry Ice Box Pie
- Cookies and Cream Pie is simply delicious
- Luscious Strawberry Icebox Pie from Oh, Sweet Basil.
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Helpful Kitchen Items:
Red Velvet 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 (Or private label store brand)
- 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 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.