Ingredients

The following ingredients have 9 Servings
  • 1 packages Golden Oreos (14oz)
  • 1/2 cup unsalted butter
  • 1 ¼ cups + 2 tablespoons heavy whipping cream, divided
  • ½ cup + 2 tablespoons powdered sugar
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup sweetened condensed milk
  • 3 sleeves Strawberry Pop-Tarts (6 Pop-Tarts total), finely chopped
  • ¼ cup sprinkles
  • 3-4 tablespoons seedless strawberry jam
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instruction

  • Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  • Grind one full package of Oreos cookies into a fine crumb using a food processor or blender.
  • In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  • Place the metal bowl and mixer in the freezer for 10 minutes to Chill.
  • Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  • Microwave the unwrapped cream cheese for 15-20 seconds on a microwave-safe dish. Then beat the softened cream cheese on medium-high for 1-2 minutes to eliminate any lumps.
  • Add the sugar and continue beating until the sugar is well incorporated, scraping down the bowl as needed.
  • Then add 2 tablespoons heavy whipping cream and the vanilla extract. Beat into the cream cheese.
  • Finally, add the sweetened condensed milk and beat it into the cream cheese until it’s completely smooth.
  • Next fold the prepared whipped cream into the cream cheese mixture and stir until it’s well combined.
  • Lastly, fold in the finely chopped Pop-Tarts, reserving a small handful to garnish with top with, and the sprinkles and fold them into the batter.
  • Pour 1/3 of the batter into the prepared crust and spread evenly.
  • In a microwave-safe bowl, heat the jam for 15-20 seconds just until it’s slightly thinner. Using a piping bag or a small plastic bag, drizzle the jam in circles working from the outside edge into the middle. Use a knife or toothpick to swirl the jam. Repeat with two more layers.
  • Garnish the top of the pie with remaining Pop-Tart pieces and additional sprinkles.
  • Freeze for 4-6 hours.
  • Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes.
  • Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  • Pipe the boarders of the pie with whipped cream using a large open star tip. Garnish with sprinkles.