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Oreo Pie by

Source: Sharon Blackmon

If it's cool weather outside, you can place the covered fudge mixture out in the garage to cool a little faster.


28 Oreos, crushed
1/2 c. butter, divided
1/2 gallon Vanilla ice cream
1 c. sugar
1 small can Evaporated milk
4 Tbsp. cocoa
1 tsp. vanilla
1 small tub of Cool Whip
1/2 c. pecans, optional


Mix 1/4 c. of butter, the sugar, evaporated milk and cocoa together and heat in a small saucepan. Bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Let cool completely.

Melt 1/4 c. of butter and mix well with crushed Oreos. Press into a large glass baking dish (9x13 recommended). Place in the freezer for at least 30 minutes.

Carefully spread the softened ice cream on top of the Oreo crust and place back into the freezer for another hour. Be careful when spreading it, as the crust may rise off of the glass dish if it's not frozen enough.

Pour cooled fudge mixture on top of the ice cream layer and spread evenly. Place back in the freezer for another 30 minutes or even overnight.

Top with Cool Whip and garnish with pecans, if desired.

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