• 3 packs of Oreos
  • 120 grams unsalted butter, melted
  • 250 milliliters double cream
  • 250 grams icing sugar
  • 120 grams Cream cheese
  • 100 grams milk chocolate, melted


  1. Blitz the Oreos in the food processor, except 7. Add in the melted butter and stir. Pressed into a greased 26 centimeters pie tin, loose bottomed if you prefer, and push down evenly with a spatula or the back of a spoon until the bottom and sides are completely covered. Leave in the fridge to set whilst you make the filling. In a medium bowl whisk together the double cream, icing sugar and the cream cheese. Break up the remaining cookies and place half in the mix. Remove the pie shell from its tin at this point and place on a plate or board. Pour in the filling and keep in the fridge until serving, preferably as long as possible, at least an hour. Just before serving drizzle over the melted chocolate and the rest of the broken biscuits, or mini ones if you have them.