Ingredients
- 30 Oreo Cookies
- 6 tbsp unsalted butter melted
- 10 ounce jar hot fudge sauce heated
- 21 ounce can Lucky Leaf Strawberry Pie filling
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy cream
- Garnish Shaved chocolate, sliced strawberries and whipped cream for topping
Method
Prepare the crust:
- Place the cookies in a food processor and pulse until crumbled. Pour crushed cookies into a bowl, add the melted butter and mix together.
- Pour the cookies into the bottom of a 9" spring form pan or pie dish and use the bottom of a measuring cup to press down and evenly smooth out the bottom.
- Pour over the heated fudge and using a spatula spread fudge evenly over the bottom. Refrigerate 30 minutes.
Prepare the filling:
- In a bowl, whip the cream and vanilla together using an electric mixer or stand mixer until peaks form, approximately 5-7 minutes.
- In a separate bowl combine the softened cream cheese and powdered sugar. Using a mixer cream the ingredients until smooth. Add in the whipped cream and mix together until well combined. Fold in the Lucky Leaf strawberry pie filling.
- Spoon the filling on top of the hot fudge layer and smooth out. Refrigerate at least 6 hours up to overnight to set.
- When ready to serve, cut the pie into slices. Garnish with fresh strawberries, dollops of whipped cream and shaved chocolate.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary.
- Try this pie with Lucky Leaf Cherry pie filling instead of strawberry.
- Use a prepared chocolate pie crust instead of making the cookie crust.
- Use mini chocolate chips as garnish in place of shaved chocolate.
- Prepare this pie up to 24 hours in advance. Do not garnish until ready to serve.
- Refrigerate leftovers up to 4 days.