giant cookies and cream pie

  • 250g cream cheese, chopped
  • 2 cups (480g) sour cream 
  • 1 teaspoon vanilla extract
  • ⅔ cups (110g) icing (confectioner’s) sugar, sifted
  • 2 cups (500ml) single (pouring) cream
  • 600g chocolate cream-filled biscuits
  • chocolate sprinkles, to decorate

biscuit base

  • 600g chocolate cream-filled biscuits
  • 200g unsalted butter, melted
  1. To make the biscuit base, place the biscuits in a food processor and process until the mixture resembles coarse breadcrumbs. Add the butter and process until combined. Using the back of a spoon, press the mixture into the base and sides of a lightly greased 24cm loose-bottomed and deep-fluted tart tin. Refrigerate for 1 hour or until firm. 
  2. Place the cream cheese in a food processor and process for 1 minute or until softened. Add the sour cream, vanilla and sugar and process, scraping down the sides of the bowl, for 1–2 minutes or until thickened. Place the mixture in a large bowl and whisk in the cream until stiff peaks form. 
  3. Spread 1½ cups of the cream mixture evenly over the biscuit base. Top with a layer of biscuits and spread with 1 cup cream mixture. Repeat with the remaining biscuits and cream mixture to create 2 more layers, pressing down after each layer and finishing with a layer of the cream mixture. 
  4. Refrigerate for 4 hours or until set. Remove the pie carefully from the tin and top with chocolate sprinkles to serve. Serves 10–12.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox