s’mores ice cream pie

My kids LOVE Oreo ice cream pie. This wasn’t on the day’s TO-DO list but when I saw the “Limited Edition” S’mores Oreos staring me down at the end of the grocery aisle, I couldn’t help picture an ice cream pie using these cookies. And, of course, Dreyer’s just happened to have S’Mores ice cream when I checked the ice cream section. It was fate. My kids were meant to be pumped full of S’mores today, in some form or another. Happy Tuesday Treats!


2, 10 ounce packages of S’mores Oreos (limited edition)
1, 1.5 liter container of Dreyer’s S’Mores light ice cream
1, 8 ounce container of Cool Whip, slightly defrosted but not runny
Hershey’s syrup
1 Tb butter

Limited edition S'mores Oreos

Limited edition S’mores Oreos



Crushed Oreos make a yummy ice cream pie crust

1. Leave ice cream out to thaw for 45 minutes.
2. Take one 10 ounce package of Oreos and crush in a large mixing bowl, reserve 1/4 cup.
3. Once crushed to your liking, add 1 Tb of melted butter and mix.
4. Butter the bottom of a 9″ pie pan.
5. Press the crushed Oreos into the bottom of the pie pan with the back of a tablespoon, making sure to push down firmly.
6. When ice cream is somewhat melted, pour the container on top of the crust and spread with a baking spatula until it is evenly layered across the pie pan.
7. Squeeze Hershey’s syrup across the top of the ice cream.
8. Spread defrosted Cool Whip across the top of the syrup and ice cream. The ingredients will be a little runny so move the Cool Whip gently with the spatula.
9. Take the second package of Oreos and form a border around the pie.
10. Take the reserved 1/4 cup of crushed Oreos and sprinkle across the top of the pie.
11. Top pie with a S’More, toasted marshmallows or shaved chocolate for decoration.
12. Place pie  in the freezer on an even surface and let harden for two to three hours.
13. When pie is firm, slice and enjoy.

Once the melted ice cream is spread across the cookie crust, drizzle with Hershey's syrup and top with Cool Whip

Once the melted ice cream is spread across the cookie crust, drizzle with Hershey’s syrup and top with Cool Whip

Use Oreos to create a cookie border, top with crushed Oreos and decorate

Use Oreos to create a cookie border, top with crushed Oreos and decorate

twinkie cupcakes


Remember the Twinkie box??? It’s red, white and blue with an animated Twinkie dressed like a cowboy and the description, “Golden Sponge Cake with Creamy filling.” Having grown up in a household with yummy BUT very healthy food all the time, I loved seeing that Twinkie box in the cupboard every once in a while. My sister and I knew we had done something worthy of that kind of dessert “score.”

And when Christi visited her mom in North Carolina this summer, Twinkie news was everywhere. Our beloved Twinkies were no longer going to be sold, boxes of the delicious sponge cake were all over Ebay and it seemed like the end of an era. Well, Twinkies are back (hopefully to stay until they are pushed out again by the next dessert trend). Christi and her mom (a phenomenal baker), whipped up these Twinkie Cupcakes in honor of this delightfully delicious comfort food.

1 (18.25-ounce) package Duncan Hines Golden Butter Cake Mix
Twinkie Cream Filling (recipe follows)
Chocolate Frosting (recipe follows)

1. Prepare cake mix according to package directions for cupcakes.
2. Spoon Twinkie Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into the top of cupcakes and squeeze about 1 tablespoon of filling into the center of each cupcake.
3. Pipe or spread Chocolate Frosting over top of cupcakes. Store, covered, in refrigerator for up to three days.

Twinkie Cream Filling
1 (8-ounce) container frozen Cool Whip 
1 (3-ounce) package cream cheese, soft
1/2 cup confectioners sugar

In a medium bowl, beat whipped topping and cream cheese at medium speed with a mix until smooth. Beat in confectioners sugar.

Chocolate Frosting
6  (1-ounce) squares semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
7 cups confectioners sugar

1. In a small saucepan, combine chocolate and cream. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Let cool for 30 minutes.
2. In a large bowl, beat butter and cream cheese at medium speed with mixer until creamy. Add cooled chocolate mixture and beat until creamy, about 4 minutes. Gradually add confectioners sugar, beating until smooth.

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