Crust

Cup of Yum
1. Add the oreos to a food processor and pulse until fine crumbs form. You can also add the cookies to a storage bag and crush them with a rolling pin. The filling tends to stick to the storage bag so I prefer the food processor.
2. Add the butter to the crumbs and pulse until the butter coats the Oreo crumbs. If using the storage bag method, add the crumbs to a medium bowl and with the butter and stir until the butter coats all of the crumbs.
3. Pour the oreo crumbs into a 9-inch pie plate and firmly press into the bottom and up the sides of the plate.
4. Place the pie crust in the freezer or refrigerate if you don’t have room in the freezer to firm up while working on the filling.

Filling

1. In a large bowl, add in the cream cheese, powdered sugar, and butter. Using a hand mixer, beat on medium speed until smooth and creamy.
2. Add in the vanilla extract and peppermint extract and beat until combined.
3. In a separate large bowl, add the heavy whipping cream and cheesecake flavored instant pudding mix. Beat with the hand mixer until stiff peaks form and the pudding mix is thoroughly combined.
4. Add the red gel food color and pudding and whipped cream mixture to the cream cheese mixture. Beat until incorporated.
5. Scoop the mixture on top of the chilled crust and spread out evenly.
6. Place in the fridge for 4 hours to overnight to set up.

Whipped Cream

1. Add the heavy whipping cream and powdered sugar to a large mixing bowl. Beat using a hand mixer on medium speed until stiff peaks form.
2. Add the whipped cream to a piping bag fitted with a Wilton 1M tip and pipe swirls on top of the pie.
3. Just before serving, top each swirl of whipped cream with a soft peppermint.
4. Place the pie in an airtight container and store in the refrigerator.