With Summer coming to an end, I like to not use the oven unless I have to, so this dessert is perfect. Plus it’s nice and cold on those warm hot nights. My house gobbled this up in no time, so I count that as a winner.
No Bake Mint Oreo Cheesecake Pie
(Adapted from Back for Seconds)
CRUST
18 mint oreos
6 tablespoons melted butter
In a food processor, pulse oreos (with filling) until finely ground.
Stir with melted butter.
Press into a greased 9 1/2″ pie dish.
Freeze while making the filling.
FILLING
12oz cream cheese (softened)
1 1/2 cup powdered sugar
1 1/2 teaspoon mint extract
8oz Cool Whip
1 1/4 cup Andes mint baking bits
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Mix in sugar and mint.
Gently fold in Cool Whip and mint bits.
Spread evenly over crust.
TOPPING
5 mint oreos (chopped into bite sized pieces)
1/3 cup Andes mint baking bits
3oz Cool Whip
8-10 whole Andes mints
Sprinkle pie with chopped oreos and mint bits.
Pipe Cool Whip around the edges in 8-10 spots (depending on how many you are serving)
Place a mint in each dollop of Cool Whip.
Refrigerate at least 2 hours.
