A show stopping, dessert mashup. This edible cake batter flavored cookie dough is stuffed with pastel sprinkles and chocolate chips, layered on top of a no-bake Oreo cookie pie crust and dripping with rich white chocolate pink ganache.
The base of this pie is my edible cookies dough recipe from my last recipe, which has cake mix, white chocolate and sprinkles in the cookie dough to make it taste just like a funfetti cupcake.
Then I transformed it into a fun slice-able treat!
The base of this pie is my edible cookies dough recipe from my last recipe, which has cake mix, white chocolate and sprinkles in the cookie dough to make it taste just like a funfetti cupcake.
Then I transformed it into a fun slice-able treat!
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
Since I'm a sucker for anything no-bake and anything Oreo, I naturally had to pile it on top of a no-bake Oreo crust and smother it in nothing else, but a pastel pink ganache.
This is the ultimate dessert lovers dream. You'll feel like a kid in a candy store when you slice into this.
We've got Oreos, sweet buttery chocolate chip cookie dough, funfetti cake batter flavor throughout, pink candy ganache and pastel sprinkles, layered up into the ultimate pie.
To make sure the cookie dough is safe to eat raw, there's no raw eggs in the recipe and we're heat treating the flour in the microwave until it reaches 160°F, to kill off anything that can make you sick so it's safe to eat as a no-bake recipe.
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If you love this recipe, you are going to love my No-Bake Unicorn Pie
...or my Chocolate Chip Cookie Dough Cups, so be sure to check those videos out too!
...or my Chocolate Chip Cookie Dough Cups, so be sure to check those videos out too!
- ♥ -
- 18 Oreo Cookies, crushed in crumbs
- 3 Tablespoons Unsalted Butter, melted
Edible Cookie Dough:
- 1 1/2 cup all purpose flour, heat treated
- 1 cup cup dry yellow cake mix, heat treated
- ½ cup (1 stick/4oz.) unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup confetti sprinkles
- 12oz pink candy melts
- 1/3 cup heavy cream
Garnish:
- confetti sprinkles
- whipped cream
Directions
No-Bake Oreo Crust:
Line an 8" round pan with plastic wrap for easy removal. Set aside.
Crush Oreo cookies into fine crumbs, using a food processor (or crush in a plastic ziploc bag). Mix crumbs with the melted butter until well combined. Press mixture evenly onto bottom of prepared pan. Place in freezer to firm up, while you prepare the cookie dough filling.
Edible Cookie Dough:
Whisk flour and cake mix together in a microwave safe bowl. Microwave at 30 second intervals, whisking after each interval, until flour mixture reaches 160 degrees F, about 1-2 minutes. Place in freezer to cool.
In a large mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 2 minutes. Add vanilla, salt and sweetened condensed milk. Scrape down sides and bottom of bowl. On low speed, gradually add the flour/cake mix mixture until fully combined. Fold in chocolate chips and sprinkles. Firmly press the cookie dough on top of Oreo crust, to get one even layer, reserving 8 little dough balls for decoration. Chill in the refrigerator for about 1 hour, or the freezer for about 30 minutes, until firm.
Ganache:
Heat cream in the microwave for 1-2 minutes, on high, or just until boiling. Add the candy melts and let sit for 1-2 minutes. Stir until smooth. Let sit, to thicken, while cookie dough chills.
Assemble:
Once firm, remove cookie dough pie from pan, peel away plastic wrap and place on a serving dish. Pour the ganache over the top, spreading evenly to the edges of the pie, allowing it to drip down the sides. Add sprinkles on top.
Finish with whipped cream and mini cookie dough balls. Slice and serve. Store in an airtight container in the refrigerator.
