Mint Oreo Truffle Cream Pie

Mint Oreo Truffle Cream Pie By KSTP Mint Oreo Truffle Cream Pie A live, local talk show featuring food, fashion & fun for Minnesotans. Discover new places to eat, fashion with local flair, and fresh recipes for your family. Jackie Thesing, creator of Sweet Girl Treats, has all three of her kids in the kitchen with her.  Kids in the Kitchen is presented by Coborns.  Register for Coborn’s FREE virtual Kids Cook at Home class at www.coborns.com/kids . This is a virtual on-demand class that opens on November 18 th . Click here to print recipe Mint Oreo Truffle Cream Pie COOK TIME: 8–10 min Ingredients: • For the crust: 20 Mint Oreo cookies, finely crushed • 4 Tbsp. butter, melted • For the truffle layer: 4 oz. cream cheese, softened • 20 Mint Oreo cookies, finely crushed • For the cream layer: 1 box instant vanilla pudding, 3.4 oz. • 1 1/2 cups cold milk • 4 oz. cream cheese, softened • 4 oz. Cool Whip, thawed • 8–12 Mint Oreo cookies, coarsely crushed • For the topping: 4 oz. Cool Whip • 2–4 Mint Oreo cookies, coarsely crushed • Green food coloring, optional Directions: 1. Preheat the oven to 350°F. 2. Finely crush 20 Mint Oreo cookies for the crust. Stir with the melted butter until fully coated. 3. Press the crust mixture evenly into a 9-inch pie plate. Bake for 8–10 minutes, then let it cool completely. 4. Finely crush 20 more Mint Oreo cookies. Mix them with 4 oz. cream cheese until well combined to make the truffle layer. Set aside. 5. In a medium to large bowl, beat the pudding mix and cold milk until thickened. Beat in the remaining 4 oz. cream cheese until mostly smooth. 6. Fold in 4 oz. Cool Whip, then stir in 8–12 coarsely crushed Mint Oreo cookies. Set aside. 7. Gently flatten the truffle mixture with your hands, then place it over the cooled crust and spread it carefully to cover the pan. 8. Spread the cream layer evenly over the truffle layer. 9. If desired, tint the remaining 4 oz. Cool Whip with green food coloring. Spread it over the top of the pie. 10. Finish with 2–4 coarsely crushed Mint Oreo cookies. Refrigerate for at least 30 minutes, then serve chilled. Advice: • Leave the Oreo filling in the cookies when you crush them. • Use a rolling pin and a sealed bag if you do not have a food processor. • Spread the truffle layer as little as possible once it is in the pan so the crust does not break. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!