Lemon-raspberry Ice Box Pie With Oreo Cookie Crust

Ingredients

Oreo Cookie Crust:

• 20 OREO COOKIES, coarsely broken
• 2 Tablespoons BUTTER, melted
• 3 teaspoons MILK

Filling:

• 6 oz. FULL-FAT CREAM CHEESE, softened
• 1 (14 oz.) can SWEETENED CONDENSED MILK
• 1/3 cup FRESH LEMON JUICE
• 1 teaspoon VANILLA EXTRACT

Topping:

• 1 pint FRESH RASPBERRIES
• FRESHLY WHIPPED CREAM

Directions

Make the crust:

1. Preheat oven to 325°. Pulse crumbs in a food processor until finely crushed. Place the crumbs in a bowl, stir in butter. Mix well with your hands, add milk and mix again. Press into 9 inch pie pan, chill in fridge for 10 minutes. Bake for 6 minutes. Let cool completely before filling.

Make filling:

1. Beat together cream cheese and sweetened condensed milk until smooth and fluffy. Add the lemon juice and beat another minute. Stir in vanilla. Spoon filling into pie crust and cover loosely with foil. Chill for at least 2 hours or up to overnight.
2. Before serving, top with raspberries and freshly whipped cream.

Notes

*You could also use a graham cracker crust, but the Oreo crust is really incredible.

*The raspberries must be completely dry before you put them on top of the pie or else you'll end up with water on top of your pie.

*Any berry would work equally well here.

Fuente: Crumbs and Chaos

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