Ingredients
1 ½ cups chocolate sandwich cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted
8 ounces full-fat cream cheese, softened
½ cup granulated sugar
1 teaspoon pure vanilla extract
8 ounces thawed frozen whipped topping
1 cup crushed chocolate sandwich cookies (about 10 cookies)
Instructions
In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined. Press mixture into the bottom and up the sides of a 9-inch pie dish. Chill for 10 minutes to set.
In a separate bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until fully combined. Gently fold in thawed whipped topping until light and airy. Stir in 1 cup crushed cookies.
Pour the cream filling over the chilled crust. Smooth the top, then chill the pie for 4–6 hours or until firm. Garnish with additional cookie crumbs if desired before serving.
Notes
Use non-alcoholic whipped topping for halal compliance.
Store any leftovers in the freezer for up to 3 days.
Crush cookies in a ziplock bag with a rolling pin for faster prep.
Can be made in a rectangular dish for easy slicing.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg