Raspberry Cream Pie

Description

Details

Ingredients

• Whole Oreos
• 25

• Butter (Melted)
• 4 tbps

• Raspberries
• 1 cup

• Sugar
• 3 tbps

• Raspberry Yogurt
• 2 (6oz) containers

• Instant Vanilla Pudding Mix
• 1 pkg

• Heavy Whipping Cream
• 1 cup

• Raspberries (garnish)
• to taste

Instructions

• To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes---just long enough for it to set. Cool crust completely.
• Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
• Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
• Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.