Ingredients:

  • 36 whole Oreo cookies (approximately 300 grams), cream filling included
  • 6 Tablespoons (85 grams) unsalted butter, melted

Instructions:

  1. Place the whole Oreo cookies (filling included) into a food processor. Pulse until fine, sandy crumbs are achieved. Alternatively, place cookies in a sealed bag and crush thoroughly with a rolling pin.
  2. Pour the fully melted unsalted butter over the cookie crumbs in the food processor. Pulse several times until the mixture resembles wet sand and holds together when pinched.
  3. Transfer the crumb mixture to a prepared 9-inch pie dish or springform pan.
  4. Use the bottom of a flat measuring cup or glass to firmly and evenly press the crumbs across the bottom and up the sides of the pan, ensuring the edges are compact and level.
  5. For the No-Bake Method, place the crust in the refrigerator for at least 30 minutes to firm up completely before filling. (For the Optional Pre-Bake Method, bake at 350°F (175°C) for 8–10 minutes and cool completely.)
  6. Proceed with your desired filling recipe once the Oreo Cookie Crust is firm.