OREO Key Lime Pie

Name: OREO Key Lime Pie
Prep time: 20 min
Total time: 200 min
Yield: 8
Ingredients: 24 OREO Cookies, divided; 2 Tbsp. butter, melted; 1 can sweetened condensed milk; ½ cup Key lime juice; 1 Tbsp. lime zest (from 2 regular limes), divided; 1 tub frozen whipped topping, thawed

Summer parties are best celebrated with a delicious frozen dessert - and this twist on a classic key lime pie is not only frozen but made with a chocolatey crust!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 servings.

Ingredient list

24 OREO Cookies, divided
2 Tbsp. butter, melted
1 can (14 oz.) sweetened condensed milk
½ cup Key lime juice
1 Tbsp. lime zest (from 2 regular limes), divided
1 tub (8 oz.) frozen whipped topping, thawed

Directions

Crush 12 cookies finely; mix with butter until blended. Press onto bottom of 9-inch pie plate.

Cut remaining cookies in half with serrated knife; stand, point ends down, around edge of pie plate.

Whisk sweetened condensed milk, lime juice and 2-1/2 tsp. lime zest in large bowl until blended. Stir in whipped topping. Pour into crust. Sprinkle with remaining lime zest.

Freeze 3 hours or until firm.

Recipe Tips

Shortcut
Omit butter and do not crush any of the cookies. Increase cookies to 48. Serve whipped topping mixture as a dip for the cookies. Makes 24 servings, 2 Tbsp. dip and 2 cookies each.
Special Extra
Garnish with lime slices before serving.
Fun Variation
Omit butter and do not crush any of the cookies. Increase cookies to 56 and whipped topping to 4 cups. Whisk sweetened condensed milk, lime juice and 2 tsp. lime zest in large bowl until blended. Stir in whipped topping. Spoon into pastry bag fitted with large star tip; use to pipe whipped topping mixture onto cookies. Sprinkle with remaining lime zest. Serve immediately or refrigerate up to 3 hours before serving. Makes 28 servings, 2 topped cookies each.