• 1 package Oreo cookies
  • 1/4 cup melted butter
  • 1 1/2 quarts pumpkin ice cream, softened
  • 1 cup Jet-Puffed Mini Marshmallows
  • 1/2 cup chopped Planters Mixed Nuts
  • Reddi-wip


In a food processor, process 24 of the Oreo cookies until finely crushed. Pour in the butter and pulse until combined.

Transfer to a 9-inch pie plate and press in place. Refrigerate 1 hour or until cold.

Crush 5 more Oreos and mix together with the ice cream, mini-marshmallows and nuts.

Transfer to the piecrust, smooth and freeze until firm.

Top with Reddi-wip and the remaining Oreo cookies.

Recipe reprinted by permission of Mondelez, Kraft. All rights reserved.

RecID 241