Tag Archives: Summer

Want S’more Cake?


I hope you said yes, because that’s the recipe you’re getting today. Now that the solstice has happened and it’s officially summer, it’s time to get down to business and chow down on some summery food. And what’s more summery than a gooey mess of caramelized marshmallow resting on top of a slowly melting chocolate bar and a crunchy graham cracker square? Not much, that’s for sure.

I don’t remember if I’ve told you about my love for s’mores before, but s’mores and I are pretty much attached at the hip. Okay, maybe not the hip…I think the more accurate statement would be to say that s’mores and I are attached at the cheek. Or the nose. Or the eyelid. Or the hair. Because that’s where s’mores end up whenever I try to eat them like a normal person.

I know s’mores are great while eating around a fire with friends, but I usually only eat s’mores around people I know really, really well. That way, when I’ve got a huge streak of chocolate on one cheek, a smudge of charcoal on my forehead, and marshmallow bits stuck around my mouth, the people I’m with can either 1) tell me to wash my face, 2) walk away from the situation before it becomes too messy and embarrassing, 3) laugh, or if they’re my very, very best friend they can 4) tell me to grab a jar of peanut butter to smear on the s’mores and laugh as both of us get peanut butter all over our hands and faces. My best friend Michelle has visited me at the lake for the past few summers and we always do s’mores together. She’s the genius behind adding peanut butter to a food I didn’t think could get any more delicious, and sticks around while I devour an entire bag of marshmallows by myself. We have a tradition where after we do s’mores we roll around for awhile on my deck until we feel like we’re at least a liiiiitttllee less full and can walk again. S’mores with Michelle are the best.

Sadly, Michelle can’t come see me this summer because she’s working at an amazing camp helping kids. They are so lucky to have her! Even though she’s not here with me, I still crave s’mores. After all, it is summer! The other day, Erik and I went down by the shoreline of the lake with a new friend and roasted marshmallows as the sun set. That s’more session got me wanting, well, s’more! I decided to make a cake version of the popular summer treat to share with the family after dinner. It’s super-duper healthy and tastes like one giant s’more all mixed up and cake-ified (and yes, cake-ified is totally a word). I used bananas as a base so that this cake doesn’t have any butter, oil, eggs, or milk. The bananas give the cake a natural sweetness, and although not too noticeable, the subtle flavor of banana exists under the layers of gooey marshmallows, drizzles of chocolate, and crunchy graham crackers.

We’re going to need s’more of this cake in our house pronto because we ate the whole thing in one night. Served by itself, or with a scoop of ice cream on top, this cake is sure to be a hit in any home. A perk? I walked away from eating this s’more without a single smudge on my face. Take that, s’mores!

S’more Cake
Note: the cake is completely vegan if vegan chocolate is used. The topping is as well if vegan marshmallows are used. Eat up, veg friends!
For the Cake:
3 bananas
1/2 cup crushed graham crackers
2 tablespoons cocoa powder
2 tablespoons sugar
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 bar of chocolate, crushed into chunks
For the Topping:
6 marshmallows
1 rectangle graham cracker
1/2 bar chocolate
How To
1. Preheat the oven to 375 degrees and spray a bread pan with cooking spray. Set aside.
2. In a large bowl, mash the three bananas until they reach a very smooth consistency. (Or, if you’re fancy and don’t have to resort to smashing down bananas with a puny fork, put the bananas in a food processor or blender and puree.)
3. Add the rest of the cake ingredients (with the exception of the chocolate chunks) to the banana mash. *Note on the crushed graham crackers: make sure you crush them so they almost have the consistency of flour.* Mix very well.
4. When the batter is mixed, fold in the chocolate chunks. Gently stir a few times and then pour the batter into the bread pan. You’re ready to put the cake in the oven; you’ll put the topping on during the last 2-5 minutes of baking.
5. Bake the cake for 25-30 minutes, or longer if needed. You’ll need to check the cake at least every 15 minutes to see how it’s progressing. Or, if you’re like me and anxious to sink your teeth into a slice of rich chocolate cake with toppings that even frosting would be jealous of, check the cake every thirty seconds by turning the oven light on. That’s totally normal, right?
6. Anyway, while your cake is baking, you’ll need to do some prep work to get the topping ready. To do this, slice the marshmallows into thin rounds (I sliced each marshmallow into 4 rounds). Set them flat out on a plate to make them easily accessible for topping the cake.
7. Crush up graham crackers until they’re just slightly chunky. Put them in a bowl. Next, crush up the chocolate bar into small chunks and mix them into the bowl with the graham crackers. Have these toppings convenient and ready for when the cake comes out.
8. When the cake is done baking (again, around 25-30 minutes, or a little longer) go ahead and take it out of the oven and get ready to work fast (leave your oven on). Put all of the marshmallows into rows on top of the cake so that they cover the surface of the cake. Next, evenly pour your graham cracker and chocolate mixture on top of the marshmallows. Put the cake back into the oven and WATCH IT CLOSELY during the next step.
9. Set your oven to broil and glue your eyes to the oven window. Okay, I’m not being serious about gluing your eyes to an oven, but you need to watch it at all times. Don’t walk away for thirty seconds, or even for five seconds. Stay by the oven for the 2-5 minutes it takes for the marshmallows to puff up a little bit and for the topping to brown. Too long on this step and you’ll have all the fire alarms going off in the house and a s’more cake that looks like you set it in the middle of a campfire. Not what you’re going for.
10. Drizzle some extra melted chocolate on top if you’re a choco-holic like me. Then grab the biggest spoon in your kitchen and scoop out a portion for anyone and everyone around you. Trust me, they’ll all want s’more.


Healthy Whole-Wheat Nectarine Bread


Quick! Run to the grocery store and buy a nectarine!  You’ll need it to make this.I’d love to share a slice of this with you from the loaf I just made but I’m afraid that’s not possible. Why? Because this bread is going, going…Gone.

I hope you’ve stopped reading this post for a second to run to the store to buy a nectarine. Or a whole bushel so you can make a loaf of this stuff every day. Trust me, you’ll want to. And you won’t feel a single morsel of guilt eating the whole loaf while you’re home alone for the day a few slices because this bread is super healthy. Whole-wheat  flour and sweet morsels of nectarine are united in this bread to create a bread that packs the heartiness of honest-to-goodness whole-wheat, and the delicate notes of fresh fruit. It’s the best of both worlds; filling yet delicate in the same bite.

I usually wouldn’t urge anyone to make a bread recipe. I mean seriously, bread?? I’m usually not the biggest fan of bread (unless it’s my grandma’s loaded, homemade, fresh-from-the-garden zucchini bread, or my other grandma’s decadent walnut-date bread – either of those I could easily eat in one sitting). But this bread that I made today is really, really good. I dunked a few slices into some vanilla yogurt and slathered some peanut butter on top of another chunk. This bread would be perfect as a wholesome breakfast when paired with some yogurt, a post-workout snack when matched with some protein-packed peanut butter and maybe a drizzle of honey, by itself as a snack, or warmed up for dessert and served with a giant scoop of vanilla ice cream. I guess you guys all know what my diet’s going to look like the next few days: this bread for breakfast, lunch, dinner, and snacks. But before I proceed to eat this for the rest of the week, I’ll have to make another loaf. Here’s the recipe so you can make one too!

Healthy Whole-Wheat Nectarine Bread
1 cup whole-wheat flour (I used Hodgson Mill’s Whole-Wheat Flour because they grind their wheat in a way that preserves all the good stuff)
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1/2 cup unsweetened apple sauce
2 tablespoons milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
1 nectarine, chopped into small chunks
How To
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the dry ingredients (from flour to sugar). Stir the ingredients so that they are mixed well.
3. Add the ‘wet ingredients’ (from apple sauce to vanilla extract). Mix batter well.
4. Last, add the chopped up nectarine and gently fold the pieces in.
5. Spray a bread pan with cooking spray and then pour the batter into the pan. Bake the bread in the 350 degree oven for 20-25 minutes. Stick a thin knife or a toothpick into the center of the bread to check if it is done. Then, gather your friends and family around and serve up a slice of goodness.
If you’re not too busy whippin’ this bread up yet, I’d just like to say that I apologize for the lack of book-related material on here lately. I haven’t been in the mood to write about books on here for the past couple weeks because I’m in the middle of research for school. Research=writing tons and TONS about books. I’m currently reading A Farewell To Arms by Ernest Hemingway which is plenty of book-action for me write now. I hope you caught that last pun. While I am sorry for not providing any book-insight lately, I’m glad to present you with recipes like this one. Hope you love it!

Sparkling Watermelon Lemonade on the Rocks


I’ll just let that sink in for a quick second.

Sparkling. Watermelon lemonade. On the rocks.

I’ve been guzzling tons of smoothies and fun drinks this week while experimenting and coming up with recipes for this special cold-drink concoction week and dare I say it? I think this is my favorite drink so far. I don’t know if it’s the fizz action, the playful splash of citrus, or the frozen chunks of watermelon left at the end, but this glass of sparkling watermelon lemonade was gone faster than you can say the name of the drink. So. Good.

It’s pretty obvious why this drink should be in your hand all summer long. Watermelons and lemonade – does it get any more summery than that? This drink is easy to make in mass quantities and is a far cry from the classic Country Time Lemonade mix we’re all prone to bust out every now and then. I’ve slurped down my fair share of the good ole’ Country Time stuff: my cousins and I used to have a lemonade stand every single summer. We’d plan for days what kind of lemonade to buy, what kind of candy we’d sell, and most importantly, who had the best handwriting to make our sign. Lemonade brings back some of the best memories of summer because my cousins and I grew so close over the years through our tradition.

Despite the fact that I love lemonade though, I’m not a huge fan of sickly sweet sugary drinks. I came up with the idea to try to let the sweetness of watermelon shine so that the end product tasted more natural than the lemonade most of us are used to. Also, I’ve become obsessed with freezing fruit this week (blame it on the green monsters I’ve been drinking each morning for breakfast) so I decided to freeze watermelon in an attempt to use them as ice cubes in this drink. Mission accomplished. I chopped the pieces of watermelon a little bit to get more of a slushie-style ice and then poured this delicious drink in over them.

 Sorry if all of the watermelons and lemons are gone in your grocery store – it was probably me popping in to buy up the entire stock so I can make this drink every second every day quite a bit this summer. Trust me, it’s like drinking summer sunshine out of a cup. Except it’s ice cold, bubbly, and the perfect note of sour.

Sparkling Watermelon Lemonade on the Rocks
(Makes one serving. Please make a  quadruple-billion-million-trillion batches.)
1 cup watermelon slices (divided)
1 cup Sprite zero (or Sprite, or some sort of organic, fizzy, lemon-lime beverage)
2 lemons
Optional: sugar (I LOVED it with no sugar added, but if you’d like a little summertime sweetness, be my guest)
How To
1. Freeze 1/2 cup watermelon overnight or for a couple of hours.
2. When the frozen watermelon is frozen, go ahead and chop it up to the size ice cube that you’d like. Set aside.
3. With the other 1/2 cup watermelon, put in a juicer (if you’re fancy enough to have one), or if you’re like me, just smash the watermelon up with a fork so that it’s really well broken up and smashed. Then, pour the watermelon juice into the cup that you’ll be using (if making a larger batch, go ahead and pour watermelon juice into a pitcher).
4. Cut lemons into quarters. Squeeze as much lemon juice as you can into the watermelon juice. Stir a little bit. Next, add the cup of Sprite to the glass you’re using. Last, add the frozen watermelon cubes. Stick a straw in it (or your face) and chug. Repeat often.

Strawberry Shortcake Smoothies


Strawberries always remind me of Alaska. When we lived in Anchorage, we had a small garden where we grew strawberries, chives, rhubarb, and raspberries. The strawberries that we grew were always the cutest. Their yellow seeds weren’t any bigger than an aphid, green stems as small as newly sprouted leaves, and the actual berries were as tiny as thimbles. We’d water them and watch the plants slowly unfurl under the seemingly endless sunlight that only an Alaskan summer can bring.

While we waited for berries  to ripen we occupied ourselves by swimming in a kiddie pool in our front yard, collecting daddy long leg spiders, and playing in our top secret fort in the backyard. We hiked out as a family to the same lake each year to canoe, swim, and stay in a little cabin on an island where we’d roast hot dogs over the fire and complain about the smelly outhouse. We’d gather the cul-de-sac kids and play baseball on our pavement diamond, hitting plastic baseballs into anyone and everyone’s yard without care. We attempted to hatch a ladybug nest in our kitchen one year and a praying mantis the next, never succeeding. We learned to fish, about harvesting and giving back to the earth, and about the abundance of the Alaskan wilderness. We did a lot while the berries ripened.

Alaska will always hold a special place in my heart. It was there that I was born, learned to hike like a billy-goat, developed my tolerance for the cold, started a habit of swimming in any body of water available to me, craved fresh produce, started loving the mountains and lakes and the trees, and the patience to wait for something small and seemingly insubstantial to grow so sweet. There’s nothing sweeter than eating a button-sized strawberry you grew yourself.

Since we didn’t harvest too many strawberries (thanks to two little kids and a host of woodland creatures who loved to snack on them), we usually just ate our strawberries plain. A delicious summertime treat that gleans sweetness from these plump red berries is one I’m sure you all know and love: strawberry shortcake.

I thought I’d try to bring a little bit of strawberry shortcake action into the world of smoothies with this recipe that I came up with today. I love the flavor of the berries in this smoothie, along with the texture that the oats bring. Best of all, it’s bursting with the taste of strawberries that always brings me back to Alaska. My mom tried this smoothie with me and she commented that it tasted like a smoothie version of a strawberry crumble. This smoothie would be a perfect, well-rounded breakfast, or a refreshing dessert that is healthy and wholesome to boot. It’s fun to serve parfait style (as pictured) or to blend all the ingredients up for a great mixture of flavors and textures. It would be an easy party dessert or brunch addition to make beforehand and store in the freezer.

Strawberry Shortcake Smoothie
Serves 1-2 people
For the “strawberries”:
4 oz. non-fat vanilla yogurt (or use vanilla Wholesoy or a different brand if vegan)
1/4 cup vanilla almond milk
1 cup frozen, chopped strawberries
Optional: sugar, if desired. I made mine without and it was great!
For the “shortcake”:
1/4 cup oats
A little more than 1/4 cup vanilla almond milk
Optional: Pinch of Cream of Tartar (I used it to make it taste a little more like shortcake, but if you don’t have it, don’t sweat it)
Sugar (again, add sugar to this mixture if you’d like. I enjoyed mine sans sugar.)
How To
1. The night before you want to make this (or eight hours before), mix oats and milk in a small tupperware or bowl. Store it in the fridge. If you’ve made overnight oats before, this is essentially the same thing. You want this mixture to be pretty thick so adjust oat and milk ratio as necessary.
2. Eight hours or a night after you make the oat mixture, get ready to make a great smoothie! In a blender, combine all components of the strawberry mixture. Add extra milk to this mixture if you need to in order to help it blend smoother.
3. At this point, choose whether you’d like to make parfaits, or just one big glass of strawberry shortcake goodness. If you’re making parfaits: spoon some of the oat mixture into the bottom of small glasses. Top with smoothie mixture. If you’d like to add a little extra flavor and nice presentation, top with a small dollop of vanilla yogurt and a strawberry slice. Sprinkle a few uncooked oats on top as well to add a little extra crunch.  If you’re making a smoothie: dump oats into blender and blend mixture until all is mixed well. Pour smoothie into a glass or two and dive into sweet summertime strawberry-filled bliss. If you’re making the smoothie, feel free to top it off with a little yogurt, some oats, and strawberry slices as well. Hope enjoy it enough to scoop every last morsel out of the parfait glass like I did – this photoshoot was hard to get through without sampling!

Tropical Dreamsicle Smoothies


Weather forecast for digintobooks this week: sweltering hot outside with frequent showers of ice cold drink recipes. When you’re out in the summer heat running, walking, playing with your kids, enjoying a game of tag, mowing the lawn, or whatever else you do when it’s this hot, I’ll be raining smoothies on you. All week.

Actually, not really. But I’ll be doing the next best thing: showing you tantalizing pictures of my latest cool drink concoctions and handing over the recipes so you can try them out for yourself. I figure that we all need a good frigid kick-off to summer with some icy recipes that we’ll be able to use over and over and over again as the summer months get hotter and hotter. Bring it on, sun.

I got the idea to do a week full of cold-drink concoctions while on a walk the other day. It wasn’t just any walk. I had already been out waterskiing in the morning, then swam for a while in the lake, and then caught some rays with a little nap out on the boat. After that, I ate a quick salad for lunch and then went on a walk. At 2:00 in the afternoon. On pavement. What was I thinking?

With heat waves shimmering off the road, beads of sweat dripping down my face, and my feet collecting small blisters, I started to do what anyone would do: see mirages of sapphire blue ponds, huge palm leaves to fan me, and creamsicles. Creamsicles? Yeah. I thought the same thing. See, I don’t even like creamsicles in real life. But in my state of utter desperation for anything cooler than a sun ray beating down on me, I started craving the creamy combination of vanilla ice cream and the sweet, citrusy notes of orange. I hustled (ahem, more like trudged up the super-steep hill) to get home and find myself something to drink. Enter tropical dreamsicle smoothies.

I beg you to make yourself one of these. Trust me, while drinking it you’ll be transported to your mirage location: white sandy beaches that never get too hot, a dazzling turquoise pool, palm trees swaying in a warm breeze, and those palm leaves that fan you whenever you need. You’ll forget that your face is beet red, your legs are quaking from climbing hills that might as well be 90 degree angles, and the fact that the roads are still shimmering with heat waves and will be long after the sun goes down. When you drink this smoothie, you’ll feel energized, refreshed, and way cooler than you did before you started chugging. So quick – freeze some fruit today and make this recipe as soon as you can!

Tropical Dreamsicle Smoothie
(recipe for one large smoothie or two small ones)
1/2 orange, peeled and sliced and frozen
1 banana, peeled and sliced and frozen
1/2 cup vanilla almond milk
4 oz vanilla yogurt (if vegan, try WholeSoy Vanilla yogurt or any other non-dairy brand)
1/4 teaspoon vanilla extract
How To
1. I know I said this in the ingredients, but make sure you freeze your fruit. This way, you won’t have to use ice (which sometimes dilutes flavors) and you’ll get an extra creamy smoothie. Tips for freezing the fruit: for the banana, peel one and then slice into 1 inch rounds. Put the slices into a tupperware container and then freeze for 12 hours or more. You should be able to break apart the pieces before putting them into the blender. If not, let the slices sit at room temperature for about 5 or 10 minutes to let them soften up a little bit. For the orange, peel one and then peel into slices. You can freeze the orange in slices. Once you take it out of the freezer, I recommend using a very sharp knife to cut the segments into very small pieces so the blender has an easier time of blending them.
2. Put the fruit slices into the blender. Add all other ingredients. Blend until smooth. Serve and enjoy!
*Note: in some of the pictures you can see that I topped the smoothies with a little extra dollop of vanilla yogurt. Feel free to enjoy them plain or with a little extra dreaminess by topping the smoothies with vanilla yogurt. Either way, these smoothies are delicious!

College Concoctions: The One Skillet Wonder


What’s a college concoction?

It looks something like that.

You’ll probably be seeing quite a few ‘college concoctions’ around digintobooks this summer because I’m preparing my brother for his life next year living off campus. See, last year (his freshman year of college), he had access to the cafeteria and was able to eat there for all of his meals. He took full advantage of the all-you-can-eat buffet style lines (notably cramming pounds upon pounds of trout into his mouth when they had that available) but maintained a healthy, balanced lifestyle while eating all of the food that he could. After a year of college, he’s come home stronger and taller with his six-pack still intact and his appetite still huge.

Which brings me to the meaning of college concoction: a meal that is relatively inexpensive, can be prepared by a busy college boy, and offers enough nutrition and sheer quantity to fill a growing guy up. My mission this summer is to teach my brother to make as many meals as he can so that next year when he moves into his off-campus house (I’m so excited for him!) he’ll be able to prepare great meals for himself and his friends. And as he always says, the food might help him ‘in case it’s a long winter’.

First up is a meal that I made for the first time last summer after Erik and I went to our local amusement park together. We walked past the concessions and an employee was cooking up a huge batch of skillet food to sell. The aroma of potatoes, onions, and spices were so enticing, but we weren’t prepared to spend ten dollars on a meal that wouldn’t fill both of us up. Right when we got home last year, I whipped up a batch of my own take on the skillet dish and we loved it. I decided to make it my first meal to teach Erik. It’s literally all cooked in one skillet and requires only 20 minutes of time. In addition, all the ingredients are simply cubed or chopped which means there isn’t much culinary expertise required. The ingredients are cheap and available throughout the year, which means that this meal is great during the summer months, or as a hearty, warming dish in the winter months. Additionally, the meal is versatile. I’m not sure how well-stocked my college-boy brother will keep his pantry, but you could easily substitute canned green beans for corn, any meat for the sausage, sweet potatoes for russet potatoes, or add any vegetables to the skillet that need to be used up.

For this meal, I’m including pictures during most steps just so that when Erik re-creates this at college he remembers all of the important steps and how to do everything for himself!

The One Skillet Wonder
Ingredients (serves one hungry guy – double the ingredients to serve additional people)
1 medium-sized potato
1/2 white onion
1/2 link pre-cooked smoked sausage (Hillshire Farms)
1/2 can of corn
1 tablespoon olive oil
1/2 – 1 cup chicken or vegetable broth
Salt, pepper, paprika (to taste)
How To
1. Cut the potato into cubes. 

2. Put the potatoes into a skillet with the tablespoon of olive oil and about a 1/4 cup of broth. Heat the skillet to medium heat and let the potatoes cook for about fifteen minutes, stirring occasionally. Make sure you’ve got a lid on the potatoes so you don’t splatter oil all over your stove, or burn the potatoes. Add broth as needed! Don’t let the potatoes get dry.

3. While potatoes are cooking, chop up onion, slice sausage, and drain the water from the corn.

4. After about fifteen minutes (or when potatoes become mostly soft), add sausage to the pan. Cook for five minutes. Make sure to keep adding broth as necessary.

5. Last, add onions, corn, and spices. Cook until all ingredients are thoroughly heated. Pour the contents of the skillet onto a plate and dig in!! Be sure to add some fruit on the side to complement the meal, as well as some fresh veggies or a side salad!

In Erik’s words, this meal “was sick”. In the good, out-of-this-world, can’t-believe-it’s-this-simple, kind of way. He scarfed the contents of the skillet down for dinner (sparing a bite for me to try). He loved the simplicity of the ingredients, the smoky flavor that the paprika adds, and how cheap all of the ingredients were.

College Concoctions Round One = Success!

Cool Whip Pie


I’ve talked about pies before and how they’re pretty easy to mess up (at least from my perspective). But as difficult as they are, summertime produce brings about opportunities to make glorious pies. Plump cherries bursting under the heat of the oven, apples growing sweeter when sliced and surrounded by cinnamon and dough, and strawberries slivered and surrounded by semi-sweet vanilla ice cream. Pies are perfect for family gatherings, for showcasing garden-grown fruits, and for pairing with cooling scoops of ice cream under warm summer skies.

We spent the weekend together as a family and I figured that a refreshing pie would be the perfect way to cap off our evenings. I’m also a huge, huge, HUGE fan of ice cream, so I decided to try to make a pie that would be similar to ice cream in some ways. This pie is great because it’s impossible to mess up. Unlike other pies that require hours of time to work with the dough, meticulously slice produce, and bake for a while, this one is easy to whip together. Less time making pie = more time with family and friends. That works for me during these special summer months!

If you’re an ice cream fan, a pie fan, have a sweet tooth, or enjoy eating Cool Whip straight out of the container this pie is for you (please tell me that some of you are like me and really love just spooning Cool Whip from the container…!).  Plus, it looks beautiful, will serve a crowd, and like my Nuttin’ Butter Cheesecake Bites, this pie is super-versatile. You can change the flavor of Cool Whip with just a small swirl of chocolate syrup, and easily switch out the toppings within the pie (I used cookies but you could easily use crushed candy bars, fruit, or anything else)! I have a feeling you’ll be seeing a couple variations on this pie from me throughout the summer! Hope you and your family love this pie as much as mine did.

Cookies n’ Cream Cool Whip Pie
1 pre-made chocolate crust
1 8 oz. container of Light Cool Whip
1 cup plain Greek Yogurt
3 packets mini oreos
How To
1. In a large bowl, combine Cool Whip and yogurt. Mix well.
2. Crush the oreos while they are still in their snack bags. Crush them well and then dump them into the Cool Whip mixture. Stir well.
3. Pour the mixture into the premade pie crust. Put the pie into the freezer for a few hours before serving.
Note: If you leave the pie in the freezer overnight or for a few days you might want to let the pie thaw at room temperature for 10-15 minutes before serving. Enjoy this creamy, dreamy dessert!!