Red Velvet Ice Box Pie
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.
Easy Red Velvet Ice Box Pie Recipe
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. How to make Red Velvet Ice box Pie: (Scroll down for full printable recipe.)
- Prepare Pie Dish – Preheat the oven to 375°F. Lightly spritz a 9-inch deep dish pie plate with cooking spray.
- Make Crust – In a small bowl mix together the cookie crumbs, melted 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.
- Crush Red Velvet Cookies – Reserve 5 whole cookies for garnish and place the rest into food processor or a resealable plastic bag. Crush the cookies. Set aside.
- Filling – Use an electric mixer to cream together the cream cheese, pudding mix and milk. Whip on medium high speed for 2-3 minutes or until creamy, fluffy and smooth.
- Combine – Fold the whipped topping and crushed cookies into the filling by hand. Spread evenly into the cooled crust.
- Decorate as desired with the remaining whipped topping and whole cookies as desired.
- Chill for at least 4 hours before serving.
How to Make the BEST Red Velvet Ice Box Pie Recipe
- Ingredients you’ll need to make homemade Red Velvet Ice Box Pie: Crushed chocolate wafer cookies or chocolate graham crackers, butter, granulated sugar, Red Velvet sandwich cookies, plain cream cheese, instant cheesecake pudding mix, whole milk or half and half, frozen whipped topping plus 1 cup, thawed or 3 cups fresh whipped cream.
- Kitchen tools you’ll need: Stand mixer or hand mixer, 9 inch deep dish pie dish, measuring cups and spoons, spatula, food processor and pie server.
- Oreo Red Velvet Cookies can sometimes be hard to find. You can use any brand of red velvet cookies for this recipe.
- The filling for this easy pie needs ample time to chill prior to slicing and serving.
- I used a pastry bag with a large (1M Wilton) open star tip to pipe whipped cream on top. It’s perfectly fine to garnish this pie however you fancy.
- Store this Red Velvet Ice Box Pie chilled in the refrigerator for up to 5 days.
- You can freeze this pie for up to 2 months. Thaw overnight in the refrigerator and decorate the top just before serving.
More Ice Box Pie Recipes to Make
- My Samoa Ice Box Pie is a riff on those Girl Scout Cookies we all love.
- Top this no bake Cherry Cheesecake Pie with cherry pie filling.
- Patriotic Triple Berry Ice Box Pie.
- Cookies and Cream Pie is simply delicious.
- This scrumptious Butterfinger Pie is so easy to make the kiddos can help!
- Citrus filled Lemon Ice Box Pie.
- You may also enjoy this collection of 25 No Bake Desserts for Summer.
- Luscious Strawberry Icebox Pie from Oh, Sweet Basil.
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Helpful Kitchen Items:
Red Velvet Ice Box Pie
Ingredients
- 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 Sandwich Cookies (Oreo 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 and half
- 1 8 oz frozen whipped topping plus 1 cup, thawed or 3 cups fresh whipped cream
Instructions
- 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 food processor or a resealable plastic bag. Crush the cookies. Set aside.
- In a medium size mixing bowl use an electric mixer to cream together the cream cheese, pudding mix and milk. Whip on medium high speed for 2-3 minutes or until creamy, fluffy and smooth.
- Fold the whipped topping and crushed cookies into the filling by hand. Spread evenly 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.
Wow I can see adding blueberries on top for a July 4th party!
This is HEAVEN in a pie!!
Thanks Dorothy!