Description
Celebrate summer with these vibrant Red, White, and Blue Mini Oreo Pies! Featuring a crunchy Oreo crust filled with a creamy blend of cream cheese and Cool Whip, each bite is a delicious reminder of family gatherings and festive occasions. Topped with fresh strawberries and blueberries, these mini pies are not only a treat for your taste buds but also a feast for the eyes. Perfect for 4th of July celebrations or any summer event, they’re sure to impress your guests with their delightful flavors and patriotic colors.
Ingredients
Scale
- 24 Oreo cookies (for crust)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip
- 1 cup sliced strawberries
- 1 cup fresh blueberries
Instructions
- Preheat your fridge and lightly grease mini pie tins.
- Crush the Oreos until finely ground; mix with melted butter until it resembles wet sand. Press into the bottom of mini pie tins.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Gently fold in Cool Whip.
- Spoon half the cream cheese mixture into each crust. Layer with sliced strawberries, then add more cream cheese mixture on top.
- Finish by topping each pie with fresh blueberries.
- Chill in the fridge for at least two hours before serving to set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, try swapping vanilla extract for almond extract. Use ripe seasonal fruit for enhanced sweetness. Store leftovers in an airtight container in the fridge for up to three days.