Oreo Cookie Cream Pie

Happy June!
May was such a busy month with Madison's graduation party, Mother's Day and lots of
travel for my day job, so I'm really looking forward a month without too many obligations.

I want to go for bike rides, read books, relax by the pool, go on hikes and just do summer
things.  What's on your summer list?  Please tell me.
Maybe I need to add them to my list too!

Also, I'm declaring this summer to be the summer of pie.
I love pie, but I don't make them nearly enough.  Cupcakes have always been the center
of attention around here, but that's all about to change.
Say hello to the summer of pie.

Over Memorial Day weekend I made a delicious refrigerator pie made with Oreo cookies.
Who doesn't love Oreos - right?

Refrigerator pies are perfect for summer. You don't have to turn on the oven and they're
cool and refreshing on a hot day.  I decorated my Oreo pie with mini cookies and sprinkles
because...SPRINKLES!

Try to ignore that one little cookie that didn't want to cooperate - okay :)

Oreo Cookie Cream Pie

36 Oreo Cookies, divided
1/4 C butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/3 C confectioners sugar
8 oz. container Cool Whip, plus more if using for garnish
mini Oreo cookies and sprinkles, if desired

Place 26 cookies in a food processor and pulse into crumbs. Mix with melted
butter until combined at press firmly into the bottom and up the sides of a
pie plate.  Refrigerate while preparing the filling.

Chop or pulse the 10 remaining cookies into crumbs; set aside.
In the bowl of a stand mixer beat cream cheese and sugar until light and fluffy.
Fold in the whipped cream and cookie crumbs and stir until combined.
Spoon into prepared crust.  Garnish with whipped cream, mini Oreo cookies,
and sprinkles, if desired.  Refrigerate several hours before serving.

Recipe from Kraft Recipes.