Ingredients

The following ingredients have 9 Servings
  • 1/2 C (1 stick) unsalted butter, melted
  • 1 1/2  packages Mother’s Oatmeal Cookies (12.5oz)
  • 1 1/4 cup + 2 tablespoons heavy whipping cream, divided
  • 1/2 cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese, softened
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 6 Oatmeal Cream Pies, divided
  • 3/4 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 oatmeal cream pies

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 package of the oatmeal 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 are 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 or freeze the crust while you are preparing the filling.
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • Prepare the whipped cream. 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 the whipped cream aside.
  • Beat the cream cheese in a mixing bowl for a few minutes until light and fluffy.
  • Next, add the brown sugar, cinnamon, vanilla and 2 tablespoons heavy whipping cream and continue to beat until all ingredients are well combined.
  • Fold in the prepared whipped cream until combined.
  • Unwrap the Oatmeal cream pies and slice into small pieces, about the size of a dime. Add them s to the mixing bowl and mix on low speed until incorporated. Pour the filling in the prepared crust.
  • Freeze for 3-4 hours. Remove from freezer 20 minutes before serving and add final toppings.
  • Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped 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 borders of the pie with whipped cream using a large open round tip  and garnished with leftover Oatmeal Cream Pies.