Description
Red, White, and Blue Mini Oreo Pies are the ultimate festive dessert that captures the spirit of summer celebrations. Featuring a crunchy Oreo crust filled with a creamy, dreamy mixture of cream cheese and whipped topping, these mini pies are topped with vibrant strawberries and blueberries. Perfect for barbecues, picnics, or any occasion that calls for a deliciously sweet treat, they are as easy to make as they are delightful to eat.
Ingredients
Scale
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup Cool Whip
- 1 cup fresh strawberries, sliced
- 1 cup blueberries
Instructions
- Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and mix with melted butter until combined.
- Press the crumb mixture into muffin tins to form crusts. Bake for 10 minutes until set and let cool completely.
- In a bowl, beat cream cheese and powdered sugar until smooth. Gently fold in Cool Whip.
- Fill each cooled crust with the creamy mixture and top with sliced strawberries and blueberries.
- Refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg