OREO Creamy Caramel Chocolate Pie

Ingredients

• 21 OREO Cookies (Divided; reserve 1 cookie for garnish.)
• 3 tbsp Butter (Melted.)
• 8 oz Brick cream cheese (Softened.)
• 0.5 tsp Vanilla
• 6 tbsp Dulce de leche (Divided; use 1/4 cup in the filling, with the remainder for drizzling.)
• 8 oz Frozen whipped topping (Thawed and divided; use 1 cup in the filling, 2 cups for the topping, and the remainder for garnish.)
• 0.5 cup Pecans (Chopped.)
• 0.5 oz Semi-sweet baking chocolate (Equivalent to 1/2 of a 1-ounce square.)

Steps

1. 1

   Reserve 1 OREO cookie for later use. Finely crush the remaining cookies and mix them with the melted butter. Press the mixture onto the bottom and up the side of a 9-inch pie plate to form the crust.

2. 2

   Beat the softened cream cheese, vanilla, and 1/4 cup of the dulce de leche in a large bowl with a mixer until well blended.

3. 3

   Stir 1 cup of the thawed whipped topping into the cream cheese mixture.

4. 4

   Spread the cream cheese mixture over the bottom of the cookie crust.

5. 5

   Top the filling with 2 cups of the remaining whipped topping.

6. 6

   Refrigerate the pie for 4 hours.

7. 7

   Sprinkle the chopped pecans over the top of the pie just before serving.

8. 8

   Melt the semi-sweet baking chocolate as directed on its package, then drizzle it over the pie.

9. 9

   Drizzle the remaining dulce de leche over the top of the pie.

10. 10

    Garnish with the remaining whipped topping and the reserved OREO cookie.

Notes

The structured recipe specifies melting the chocolate according to the package directions but does not provide a melting method. Refrigeration is the only specified chilling instruction.

Nutrition per serving

• dessert
• pie
• no-bake
• American
• chocolate
• caramel
• pecans
• make-ahead