4th of July No Bake Oreo Pie is the perfect cool treat on a hot Summer day. Save time by using a pre-made Oreo Pie Crust, and top the fluffy, sweet cream filling with “Popping” Firework Oreos and red, white and blue sprinkles for an easy and festive dessert at your 4th of July celebration.
What is a No Bake Oreo Pie?
No bake pies are the perfect dessert to bring to summer gatherings. They only require a few simple ingredients, so they are a cinch to put together. And since you chill them in the fridge, they don’t require you to turn on your oven.
During a hot month like July, that is a big deal!
Of course chocolate makes everything better, so I like to make Oreo no bake pies. I use a store bought crunchy Oreo pie crust and fold crushed Oreo cookies into my creamy filling. Then, I top it with more crushed Oreos, because why not, right!?
Best Ever 4th of July Dessert
So we have already established that no bake Oreo pies makes the best Summer dessert, but the extra great part is that with a few modifications, you can create a festive 4th of July dessert that might just become one of your family’s new favorite pies!
Oreo Firework cookies are typically sold in the grocery store from Memorial Day to the 4th of July. They have red and blue “popping” candy (similar to Pop Rocks) mixed into the cream center of the cookies that creates a subtle flavor explosion in your mouth with each bite.
The tiny popping sensation mimics a firework exploding so they are just perfect to use in this pie to make it a 4th of July treat. I also use red, white and blue sprinkles to amp up the Americana factor a bit more.
Use a pre-made pie crust and cut the pie into individual triangular slices, or if you prefer to make your own Oreo cookie crust, you can use a square pan and cut pieces into bars.
Either way, this easy recipe is a definite crowd pleaser at your Independence Day celebrations.
What ingredients do you need for 4th of July No Bake Oreo Pie?
- Firework Oreos (you can substitute regular Oreos if you can’t find the Firework edition)
- premade Oreo pie crust (like this)
- Cool Whip (regular or lite both work)
- cream cheese (regular and reduced fat both work. I use reduced fat.)
- powdered sugar
- red, white and blue sprinkles
How do you make Oreo pie?
Open the container of Oreos and add 12-14 cookies to large Ziplock baggie. Seal it up and use the bottom of a drinking glass or a rolling pin to pound the cookies (filling and cookies), crushing them into small pieces. This method will give you a good variety in sizes of crushed cookies and cookie crumbs. Set crushed cookies aside.
In a medium bowl, combine 4oz of softened cream cheese and 4 oz of Cool Whip topping.
Using a hand mixer, slowly mix in 1 cup of powdered sugar a little bit at a time until all three ingredients are well mixed.
Grab the baggie of crushed cookies and pour half of them into the whipped topping mixture. Stir until the cookies are evenly mixed in.
Open the Oreo pie crust. You can leave it in the tin it comes in or you can transfer it to an 9″ glass pie dish.
Pour the whip cream mixture into the pie crust and use a spatula to evenly spread it.
Sprinkle the remaining half of the crushed Oreos on top. Top the pie with 1.5 T of red, white and blue sprinkles.
Cover with plastic wrap and place pie in refrigerator to chill for 2-4 hours before serving.
Once chilled, remove plastic, cut into slices and enjoy!
Tightly cover leftovers with plastic wrap and store in refrigerator for up to 5 days.
Can you make homemade Oreo crust?
Yes! If you can’t find or don’t want to use a store bought Oreo pie crust, you can easily make one at home. Below are two different methods:
Easy Oreo Pie Crust
Using a food processor, pulse 25 chocolate sandwich cookies (cookie and cream filling) until you have fine Oreo crumbs.
Melt 5 T of salted butter and stir it into the cookie crumbs. If you only have unsalted butter on hand, then add a pinch of salt to the butter. Adding a tiny bit of salt actually helps enhance the other flavors, and will make the cookie crust taste a tad sweeter.
Pour crumb mixture into 9″ pie plate or a spring form pan. Use the bottom of a glass cup or a measuring cup to press mixture firmly down and into sides of the pie pan.
Option 1: No Bake
Cover with plastic wrap and pop the crust into the refrigerator for at least 30 mins to set before adding the filling.
Option 2: Bake
Heat oven to 350 degrees and bake 9-10 mins to set crust. Make sure it is completely cooled to room temperature before adding your filling.
Pro Tip: To save time, you can make the Oreo pie crust ahead of time. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for 1-2 days before you assemble your pie.
Alternative Oreo Pie Toppings
Trying new pie toppings are a fun way to switch things up. Here are some other toppings you could try:
- Chocolate chips
- White chocolate chips
- Oreo or homemade cookie halves
- Reese’s Pieces
- Pop Rocks
- Crushed peanut butter cups
- Diced candy bars
- Sliced strawberries
- Fresh blueberries
- Caramel sauce
4th of July No Bake Oreo Pie
- 1 large bowl
- 1 hand mixer
- 1 spatula
- 1 9" pie plate
- 1 ziplock baggie
- 1 drinking glass
- 14 Firework Oreo cookies Regular will Oreos work as well
- 4 oz Cream Cheese Reduced Fat Regular cream cheese will also work
- 4 oz Cool Whip Lite Regular Cool Whip will also work
- 1 c powdered sugar
- 1 Oreo Pie Crust store bought
- 1.5 T Red, white and blue sprinkles
- Open the container of Oreos and add 12-14 cookies to large Ziplock baggie. Seal it up and use the bottom of a drinking glass to pound the cookies (filling and cookies), crushing them into small pieces. This method will give you a good variety in sizes of crushed cookies and fine crumbs. Set crushed cookies aside.
- In a medium bowl, combine 4oz of softened cream cheese and 4 oz of Cool Whip topping.
- Using a hand mixer, slowly mix in 1 cup of powdered sugar a little bit at a time until all three ingredients are well mixed.
- Grab the baggie of crushed cookies, and pour half of them into the whip cream mixture. Stir until the cookies are evenly mixed in.
- Open the Oreo pie crust. You can leave it in the tin it comes in or you can transfer it to an 9" glass pie pan.
- Pour the whip cream mixture into the pie crust and use a spatula to evenly spread it.
- Sprinkle the remaining half of the crushed Oreos on top. Top the pie with 1.5 T of red, white and blue sprinkles.
- Cover with plastic wrap and place pie in refrigerator and chill for 2-4 hours before serving.
- Once chilled, remove plastic, cut into slices and enjoy!