No-Bake Funfetti Cake Batter Cookie Dough Pie
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No-Bake Funfetti Cake Batter Cookie Dough Pie
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No-Bake Oreo Crust:
18 Oreo Cookies, crushed in crumbs
3 Tablespoons Unsalted Butter, melted
Edible Cookie Dough:
1 1/2 cup all purpose flour, heat treated
1 cup cup dry yellow cake mix, heat treated
½ cup (1 stick/4oz.) unsalted butter, softened
2/3 cup packed dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup confetti sprinkles
Ganache:
12oz pink candy melts
1/3 cup heavy cream
Garnish:
confetti sprinkles
whipped cream
Directions
No-Bake Oreo Crust:
Line an 8" round pan with plastic wrap for easy removal. Set aside.
Crush Oreo cookies into fine crumbs, using a food processor (or crush in a plastic ziploc bag). Mix crumbs with the melted butter until well combined. Press mixture evenly onto bottom of prepared pan. Place in freezer to firm up, while you prepare the cookie dough filling.
Edible Cookie Dough:
Whisk flour and cake mix together in a microwave safe bowl. Microwave at 30 second intervals, whisking after each interval, until flour mixture reaches 160 degrees F, about 1-2 minutes. Place in freezer to cool.
In a large mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 2 minutes. Add vanilla, salt and sweetened condensed milk. Scrape down sides and bottom of bowl. On low speed, gradually add the flour/cake mix mixture until fully combined. Fold in chocolate chips and sprinkles. Firmly press the cookie dough on top of Oreo crust, to get one even layer, reserving 8 little dough balls for decoration. Chill in the refrigerator for about 1 hour, or the freezer for about 30 minutes, until firm.
Ganache:
Heat cream in the microwave for 1-2 minutes, on high, or just until boiling. Add the candy melts and let sit for 1-2 minutes. Stir until smooth. Let sit, to thicken, while cookie dough chills.
Assemble:
Once firm, remove cookie dough pie from pan, peel away plastic wrap and place on a serving dish. Pour the ganache over the top, spreading evenly to the edges of the pie, allowing it to drip down the sides. Add sprinkles on top.
Finish with whipped cream and mini cookie dough balls. Slice and serve. Store in an airtight container in the refrigerator.
source:http://www.lindsayannbakes.com