Ingredients
Crust* 

• 1 package Oreos, 14.3 oz
• 6 tbsp unsalted butter, melted

Filling

• 2 boxes 3.4 oz instant vanilla pudding mix
• 3 cups heavy whipping cream
• 8 oz cool whip, thawed
• 2 cups Oreos, chopped (about 20 Oreos) from a second 14.3 oz package

Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 3 Oreos for final topping 

Directions
​Crust

• In a blender or food processor, pulse the whole Oreos until fully blended.
• In a large bowl, combine the Oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a larger measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
• The alternative* is to purchase a "ready-made" Oreo Crust from the store (I prefer doing this if I am intending on bringing this dessert to a picnic or a friends house and don't want to lose my pie plate.)

Filling

• Using the Balloon Whisk in a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer on Low until blended. Increase speed and mix until well blended. The mixture will be very thick. 
• Scrape down sides of bowl and bottom and add in the cool whip and crushed Oreos, mix on low until combined. You might have to stop and scrape down sides of bowls and bottom one more time.  Spread this mixture into the crust.
• Cover the pie pan with plastic wrap and refrigerate for 4-8 hours. 

Topping

• Before serving the pie – place a metal mixing bowl and beaters in the fridge or freezer for 15 minutes.  The cold will help the cream form into a thick whipped topping. 
• Add the heavy cream, powdered sugar and vanilla extract to the cold bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form.
• Spoon the whipped cream onto the pie. 
• Crush two Oreos and sprinkle over top of pie, take the final Oreo and break in half and press cut side down into middle of pie. 
• Refrigerate any leftovers. 

     I don't frost a lot of cakes but, this frosting recipe is nice to have on hand!  Some helpful hints:  Bake your cake and once fully cooled, make sure to do a crumb coat of frosting and place coated cake in fridge, this will make final coat a breeze!  If you are tinting your frosting, make sure to use food coloring sparingly - you can always ADD more but, cannot take it away!  Use Clear vanilla extract if you're making a pure white frosting.  I also weigh my powdered sugar as its more precise and I let my butter soften as that does provide a better butter/sugar creaming.  If you use decorations that need to stick to the frosting, have them ready as once the frosting "dries" nothing will stick. Hope you try this!  Enjoy! Diane 

Ingredients: 
3 Sticks (1 1/2 cups) Unsalted Butter, softened 
Pinch of Salt
1 1/2 Pounds (24 ounces) Powdered Sugar, sifted 
1 Tablespoon Vanilla Extract 
2-3 Tablespoons Heavy Cream, add more if your frosting is too thick 

Directions: 
In the bowl of a stand mixer beat your butter on Medium-High for a good 6 to 7 minutes.  Lower mixture speed to Low and slowly add in the powdered sugar and the salt. Once fully incorporated, add in on Low your vanilla and cream. Increase the mixer speed and let that mix on Medium-High for another final 6 to 7 minutes.  Frosting can be stored in fridge and let the frosting come to room temp and rewhip before using *adding a little more cream if needed. 

Yield:  enough frosting for a 9-inch layer cake or 24 cupcakes 
 
**Shown is my Mothers Day: vanilla white cake with pink buttercream frosting and raspberry buttercream filling.