Low Fat Oreo Pie Recipes

EASY LOW-FAT OREO CREAM PIE

Steps:

• Mix: Milk, pudding mix, and 1/2 tub of whipped cream until thick and creamy.
• Refrigerate for 1-2 hours.
• Pour mixture into pie crust.
• Spread the remainder of whipped cream over the filling.
• Twist off Oreo tops and top them around the entire pie (a total of about 8 Oreo tops all around; 1 per slice).
• That's it!

OREO DIRT CAKE (LOW CALORIE)

Steps:

• 1. Put Oreo cookies in a zip lock bag and use a rolling pin to crush the cookies
• 2. Mix pudding and milk together. Add in the cream cheese and mix well. Then add in the cool whip. Slowly add powdered sugar and mix well.
• 3. In a trifle bowl start to layers first oreo cookies then pudding mixture and repeat two more layers and top with oreo cookies.

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

LOW FAT OREO PIE

Steps:

• remove the tops of 10 oreos.
• place cream-side down on top of oreo crust (as many as you can fit).
• grind the rest of the oreos in a food processor until powdery.
• combine cream cheese, marshmallow creme, and vanilla in a mixing bowl.
• add 1 cup of the powdered oreo mixture and mix until well dispersed.
• fold in cool whip.
• pour into pie crust.
• top with remaining powdered oreos.
• refridgerate for several hours before serving.

CHOCOLATE PUDDING PIE - LITE VERSION

Steps:

• Pour milk into a large mixing bowl.
• Add dry pudding mix.
• Beat with wire whisk for 2 minutes.
• Spoon half of pudding mix into crust.
• Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
• Spoon over pudding layer in the crust.
• Top with the remaining Cool Whip.
• Refrigerate at least 3 hours.
• Store in refrigerator.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.