Option 1: No-Bake Oreo Crust

• Use a food processor to pulse the cookies into fine crumbs. If using a rolling pin, place Oreos in a zip-top bag and crush until they resemble sand.
  24 Oreo cookies
• In a bowl, combine Oreo crumbs with melted butter and stir until the mixture is evenly coated.
  5 tablespoons unsalted butter
• Pour the 2/3 mixture into a 9-inch pie plate, then press it firmly up the sides using the back of a spoon or the bottom of a measuring cup, then add the rest of the mixture and press it into the base in an even layer.
• Refrigerate for at least 30 minutes (or freeze for 15 minutes) before filling.

Best for no-bake cheesecakes, pudding pies, and ice cream cakes!

Option 2: Baked Oreo Crust

• Preheat oven to 350°F.
• Follow Steps 1-3 above to crush the Oreos, mix with butter, and press into a 9-inch pie pan.
• Bake for 8-10 minutes, until slightly firm and fragrant.
• Cool completely before adding the filling.