Comments on: Cookies & Cream Pie (Oreo)

By: Theresa R.

Theresa R. — Mon, 11 Mar 2024 05:54:16 +0000

I didn’t have a pie dish so I made this recipe in an 8×8 pan and turned it into bars, and it was still delicious! Bonus: I had extra filling leftover and decided to use it as cookie dip with some of my Oreos, and holy moly was THAT good!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 08 Mar 2024 17:13:58 +0000

In reply to Carole Baras. Hi Carole, absolutely! You might also enjoy these mint chocolate brownies, too.

By: Carole Baras

Carole Baras — Fri, 08 Mar 2024 16:47:56 +0000

Can I put a tablespoon or so of Cream d Mint in the filling and or some green food coloring for St. Patrick’s Day

By: Nadia

Nadia — Sat, 10 Feb 2024 21:52:42 +0000

In reply to Megan. Hi! I've made this in a 9x13 pan twice with a mint Oreo crust (I used 33 mint Oreos & 5 TBSP of butter) and baked it for 10 min and I doubled the filling and used 24 coarsely chopped mint Oreos. It's delightful!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 05 Jan 2024 14:05:30 +0000

In reply to Megan. Hi Megan, we haven't tested it, but a few other readers have made it in a 9x13 pan with success. Doubling the crust may be a little too much though. Try 1.5x the crust. Add a couple minutes onto the crust bake time, too. Hope it's a hit!

By: Megan

Megan — Fri, 05 Jan 2024 02:13:41 +0000

Hello! I am trying to feed a crowd at work- do you think I could double this and make in a 9×13 or would you recommend another option? Any suggestions would be greatly appreciated!

By: Sally

Sally — Sat, 09 Dec 2023 13:01:56 +0000

In reply to Kristen Rock. Hi Kristen! I can certainly try to help as much as I can, without trying the recipe. sally(at)sallysbakingaddiction.com

By: Kristen Rock

Kristen Rock — Tue, 05 Dec 2023 14:37:53 +0000

I love your recipes and baking advice. I need help with an old European recipe from my grandmother. She was Slovenian. It is a yeast dough rolled out and filled with nuts, poppy seed, date or apricot filling. My yeast breaks down and activates. I suspect it has to do with the temperature of my butter. If I email the recipe, could you provide me some advice? My dad is almost 80 and not in good health and I would like to bake these for him