While I do most of my baking from scratch, there are a few processed baked goods that I succumb to. One of those is mint Oreos. I've always loved mint chocolate chip ice cream, and when I was little my sister and I used to make chocolate pudding with my mom. This recipe combines the best of both worlds: an easy pie crust made from mint Oreos and butter (food processor time!), and a simple chocolate pudding pie filling made the traditional, simple way. As with most pudding pies, the bulk of the time the recipe takes is as it sits in the fridge and sets. Rather than mix cool whip topping into the pudding, this pie stands alone just fine without it, saving you an extra step. The butter-Oreo crust is pretty rich already!
Step 1: Prepare
You will need a food processor for this recipe. I have seen recipes use a blender for cookie pie crusts, so that would work as well. You will also need a 9-in pie plate, medium-sized bowl, spatula, knife, small bowl, whisk, and measuring cup.
20 "Double Stuf Cool Mint Creme Oreos"
1 stick (1/2 cup) unsalted butter
1 3.9-oz box Jell-o chocolate pudding
1 3/4 cups cold milk
extra Oreos for garnish (optional)
(Ignore the cooking spray in the photo; I realized after I made the oreo crust, that it had enough butter in it already to grease the pie dish)
Step 2: Food Process the Oreos
A lot of times when you are making a cookie crust, from oreos, ginger snaps, or graham crackers, you have to place them in a ziploc bag and hand-crush them. I have some memories of using a hammer once upon a time! Fortunately, a food processor can also do the trick, though maybe it's a little less fun this way!
Place 20 Oreos in the food processor and process until crumbs.
Step 3: Melt butter
Melt one stick of butter, cut up into pieces, in the microwave for about 50 seconds.
Step 4: Combine butter and Oreos
Add the butter to the Oreos in the food processor, and process until mixed. It will look like the consistency of wet cement.