Frozen treats month continues here at Badger Kitchen and the timing couldn't have been more impeccable as we're wrapping up a little two day heat wave here in Madison. We've had a generally mild summer weather wise here which has made for some really beautiful days to enjoy the outdoors. I'm thinking Mother Nature might be trying to make up for what felt like the coldest winter ever by giving us lots of nice weather to enjoy.
For those days when the mercury rises and the humidity comes out to frizz up everyone's hair, this cookies n' cream frozen pie is a very refreshing treat to enjoy. It's very easy to make as you're creating somewhat of a mock ice cream. It's more like a frozen pudding actually, kind of like April's chocolate pudding pops. No ice cream maker or anything fancy like that is required, just a little patience while it hardens in the freezer and a little self control so you don't dip all the extra Oreos in the pie filling while it's still soft.
- 2 1/2 cups crushed Oreos, separated
- 1/4 cup butter, melted
- 1 1/2 cups cold half-and-half cream
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 carton (8 oz) frozen whipped topping, thawed
- In a small bowl, combine 1 1/2 cups crushed Oreos with melted butter. Press to the bottom of a 9 inch pie pan. Place in fridge.
- In a medium mixing bowl, beat half-and-half and pudding on low speed for two minutes. Let thicken for five more minutes.
- Fold in whipped topping and crushed cookies.
- Pour onto crust. Chill in freezer for at least six hours. Remove from freezer ten minutes before serving.
Recipe adapted from Best of Country Pies.