PUMPKIN - CHOCOLATE ICEBOX PIE

Everyone enjoys Pumpkin Pie on Thanksgiving but if your limiting pumpkin

to just one day out of the year you are so missing out!

I love to make Icebox pies all year round because…

No baking means no heating up the oven and can be made days ahead :)

This icebox pie is so decadent and will not apologize for that!!!

Let me show what goes into this Absolutely Delicious Pie.

What is ever wrong with Oreo Cookies as a crust?

Butter always adds to the party.

And there you have it, an Oreo Cookie crust.

Yes, Chocolate and Sweetened Condensed Milk. Yum

Looks like some fudge…Yes

Oreo Cookie Crust and a layer of creamy fudge! We are not even done.

Go ahead have a lick.

Who does not just Love cream cheese?

The Pumpkin heading into the cream cheese.

And yes, that's Sweetened Condensed Milk getting poured in.

For sure we need our Cinnamon and Nutmeg.

Haaaa, Vanilla Pudding is next.

Whisk your pudding up well.

Think you need a taste before the next step.

Pudding is now tumbled in to the pumpkin goodness.

Grab your pie out of the fridge and then…..

Yes! On to the top of the fudge.

Nope, we are still not done seriously!

Top with homemade whip cream and Oreo cookie crumbs.

Ta Da… We are done.

I am telling you this Pumpkin - Chocolate Icebox Pie is worth the work.

Fabulous!

P.S. Warm Coats & Icebox Pies.

INGREDIENTS

22 Chocolate Oreo cookies

1/4 cup butter, melted

4 ounces semi sweet chocolate, chopped

1/4 cup sweetened condensed milk

1 cup 2% milk

4 ounces cream cheese, room temperature

3/4 cup Libby's Pure Pumpkin

1/2 cup sweetened condensed milk

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

2 cups whipping cream

1. Process the cookies in a food processor until finely ground. Transfer to a bowl and add melted butter. Stir to evenly mix. Transfer to a 9-inch pie plate. Use your fingers to press the cookie crumb mixture along the bottom and sides of pie plate. Refrigerate for at least 1 hour.

2. Melt semisweet chocolate in a small heavy-bottomed saucepan over low heat. Stir in 1/4 cup sweetened condensed milk. Immediately pour on top of cookie crust. It will start to set up once it hits the cold crust so work quickly spreading.

3. Place back in the refrigerator and make pumpkin filling.Using and electric mixer, beat cream cheese until smooth. Gradually add in pumpkin and sweetened condensed milk. Add spices.

4. In a medium bowl, whisk together pudding mix and milk for 2 minutes. Add to pumpkin mixture and mix until smooth. Pour into pie pan and refrigerate for at least 30 minutes or even over night.

5. Top with whip cream and garnish with cookie crumbs.

So Enjoy!