I love getting together with friends. Love catching up, sharing some laughs and eating yummy food. And, how can you end a fun night with friends, other than with a dreamy dessert?! This pie is a 2 for 1 special as the recipe makes 2 pies. And, you can make in advance. Eat one tonight (and leftovers tomorrow) and the other one is ready to go on a moment’s notice. This pie is a favorite with kids and adults alike. My inspiration for the recipe is from my sister (thank you, Joy!), who followed this recipe and made cupcakes. She has 3 little ones under 5….so if she can do it, so can you!
This recipe could be made as 2 pies, cupcakes or a 13×9 pan…whatever suites your fancy. First, place a stainless steel bowl and whisk (either hand held or stand mixer) in the freezer. These should chill for at least 10 minutes and will be used for the whipped cream. Next, get your bag of chocolate cookies with vanilla cream. I
could eat the whole bag used Joe-Joe’s from Trader Joes. GREAT alternative to Oreo’s. Joe-Joe’s don’t have any hydrogenated oils or artificial flavors.
Place all the cookies into a large ziploc bag and crush. I used a rolling pin. Your goal is to get the cookies to crumble into very small pieces, but they do not need to be exact. The big chunky pieces are my favorite. Add in the melted butter and mix with your hands.
This is your pie crust and crumbly topping. Reserve 1-1 1/2cup and then divide the remainder into the 2 pie pans and press firmly to make your crust. Now, take your ice cream out of the fridge. I used a vanilla bean. We will make the whipped cream while the ice cream softens some. For the whipped cream, I used and doubled Alton Brown’s recipe, which calls for 2 ingredients…heavy cream and sugar. Place the sugar in the cold mixing bowl and pour in the cream. Whip together for a couple minutes until peaks form. That’s it. The original recipe called for Cool Whip, so you could use it. I think you will find the homemade whip cream far more creamy and delicious. I couldn’t get past all those ingredients I saw on the Cool Whip tub. Trader Joe’s does offer a whipped topping alternative in their freezer section if you’d rather. Here’s what mine looked like:Now, spread half of your ice cream over each of your pie crust.
Next, spread some of your reserved crumbles on top of the ice cream. Then, spread whipped cream over each pie. Lick the spatula.I added some more crumbles at this point and then placed both pies in the freezer to set. Now, it’s time to make the hot fudge sauce and toast some pecans (or other nuts) if you’d like. For the pecans, I chopped 1/2 cup and toasted in a pan on the stove for 3-5 minutes. Once you start to smell the aroma of the nuts, they should be ready. Set aside. The hot fudge sauce is so good and just four ingredients: butter, sweetened condensed milk, chocolate chips and vanilla. I used organic unsalted butter, semi-sweet chocolate chips, organic sweetened condensed milk (can) and TJ’s Bourbon vanilla. Melt over low heat and stir well to combine. Taste a little. Now, I poured this into a glass container and let cool down in the fridge for 10 minutes. You could also place into a plastic ziploc bag if you wanted to pipe the fudge on….great suggestion if you do cupcakes. Take those pies out of the freezer and cover with the cooled Hot Fudge. Add the remaining crumbs and nuts. I did one pie with nuts and one without.Place them back in the freezer uncovered to set. Our friends like nuts as do we, so we served that one and covered the other with foil for another time.Yum! Here’s the details. Hope you enjoy!
Cookies & Cream Pie
inspired by Just Get Off Your Butt and Bake’s Hot Fudge Oreo Cupcakes
1 pkg Joe-Joe’s cookies (or other Oreo type cookies)
1/4 melted butter
1.5 qt Vanilla Bean Ice Cream (or flavor of your choosing)
Whipped Cream (recipe below)
Hot Fudge Sauce (recipe below)
Toasted nuts (optional)
Place metal bowl and metal whisk in freezer for at least 10 minutes. Crush cookies and combine with melted butter. Reserve 1-1 1/2 cups of the mixture and then spread the remainder between 2 pie pans. Press firmly to create a crust. Place ice cream on the counter to soften. Prepare whipped cream. Spread ice cream between both pies. Top with some of the reserved crumbles. Spread whipped cream over ice cream. Top with some of reserved crumbles and place in freezer. Make your Hot Fudge. Cool the fudge. Take pies out of freezer and pour cooled Hot Fudge over both pies. Top with remaining crumbs and nuts (if using). Place in freezer uncovered until ready to serve. If not serving, same day….once pie has frozen, cover with foil and keep in freezer until ready to serve. Enjoy!!
Whipped Cream Recipe
by Alton Brown
4 tablespoons sugar
2 cups heavy whipping cream
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
Hot Fudge Sauce
by Just Get Off Your Butt and Bake
1 can of Condensed Milk
1 stick of Butter
1 tsp Vanilla
1 cup Semi Sweet Chocolate Chips
Mix all ingredients together in a saucepan over low heat, until melted and well blended. If you have any leftover….you can store remaining Hot Fudge in jar with lid, or well sealed container in the fridge. You can keep this in your fridge for many days. Simply warm when ready to use.