OREOS are one of those classic snack time treats aren’t they? I don’t know if its the smooth way they can be twisted apart, their easy danceability, or the creamy center but there has always been something fun about eating them and everyone has their own style. I prefer to dunk half and then wash the crunchy remains down with a drink of milk. My husband dunks each and every bite while my daughter licks the center, dunks and then drinks.
Every once in a while I’m inspired to do something different with my OREOs. An old family favorite dessert recipe is the “dirt pudding cups” but decided to create a more grown up version, perfect for parties or get togethers.
As someone who recently caught their stove on fire while trying to make a dessert (don’t judge), I can admit that I am not the Julia Child of desserts. It’s all too easy for me to pop something in the oven and then forget about it for the next half hour. Which is why I love this recipe because it calls for all ready-made ingredients and no baking necessary. Plus, if you’re as lazy with dessert as I am, you can make it even more simple by using just three ingredients.
3 Ingredient, 3 Minute, No Bake OREO Cream Pie
Ingredients
- Ready Made Graham Crust Pie Tins
- 4 Single Serve Vanilla Pudding Cups or Make One Box of Vanilla Pudding
- 8 OREOs
Crush 5
Eat 3. You know you will.
Directions
- Fill the individual graham cracker pies with a single pudding cup.
- Crush OREOs into a fine grit, it’s okay if there are a few chunks. No one is judging here.
- Sprinkle the crushed OREO cookie on top of the pudding and serve.
For even more OREO flavor, you could make your own OREO cookie crust with a burst of color, by using the new Red Velvet OREO! If you really want to get crazy (your kid will love it): Grab an Oreo. Remove the cream center – we won’t judge if you lick it – and use the cookies as dip-able spoons.
Check out the Stop & Play with OREO sweepstakes where you could win a Polaroid CUBE camera or OREO prize package.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.