It's Thursday and it's been a long week already, so I thought I'd share some sweets with you today!! I mean, really...who wouldn't love to dive into a big slice of this pie after a rough day (or week)??? That's exactly what I did. It was supposed to make it's way to the office with me, but I decided that I needed to take it apart bite-by-bite throughout the week instead. Sorry ladies, I still love you. But, if you want me to stay sane, there have to be sacrafices sometimes!
Ooey, gooey, chocolatey deliciousness on top of an oreo cookie crust. What more does a girl need in life?? Well, lots of things...but this is still a great pie to drown any momentary misery you may encounter. Just sayin' ;)
Chocolate-Caramel Creme Pie
- 18 Oreo Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp butter, melted
4 oz cream cheese, softened
2 Tbsp caramel ice cream topping
1 cup thawed Cool Whip Whipped Topping
1 pkg (3.9 oz.) Jello Chocolate Instant Pudding
1-1/2 cups cold milk
- Place the oreos in a food processor to make fine crumbs. Then, combine the cookie crumbs and butter and press onto bottom and sides of a 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
- Combine the softened cream cheese and caramel topping in medium bowl until well blended. Gently stir in Cool Whip and spread onto bottom of crust.
- Mix the pudding mix and milk in a stand mixer with the whisk attachment for about 2 minutes on medium-high speed. Pour the pudding mixture over the cream cheese layer. Refrigerate for 3 hours before serving.