This is what you are going to need:
-25 Oreo's (I used Double Stuffed because I'm dangerous like that)
-4 tbsp Butter-melted
-1 cup Fresh Raspberries
-3 tbsp Sugar
-1 small package of Vanilla Instant Pudding
-2 Yoplait Raspberry Yogurts
-1 cup Heavy Whipping Cream
First off, preheat your oven to 350 degrees. I know using the oven in the summer heat is a drag and miserable, but trust me, it won't be used for very long and it's worth it!
In a food processor, chop up 25 Oreos until they become crumbs.
I'd like to take this moment to give a shout out to my mom and thank her for giving me her old food processor! It's amazing and makes cooking/baking a lot easier! Thanks Mom!
Place the Oreo crumbs in a bowl and add in the melted butter. Stir together using a fork until the butter and the oreos have combined.
Next, dump the Oreo crumb mixture into a pie plate and push down firmly into the pie plate so the crumbs are as tight together as possible.
Place the pie plate with Oreo crust into the oven for 4 minutes to allow the crust to set into its chocolate goodness. Set aside and make the filling.
For the filling, place 1 cup of raspberries in a bowl and mush them all up with a fork. Add 3 tbsp of sugar to the raspberries and stir them together. Set aside for 10-15 minutes.
In a large bowl add the 2 yogurt containers and 1 package of Vanilla Instant Pudding together and blend until combined.
Add 1 cup of cream and blend for 30 seconds on Low Speed. Scrape the sides of the bowl.
Then, blend the filling for 2 minutes on Medium-High Speed until it becomes thickened.
Gently fold in the mushed raspberries to the filling until just combined.
Pour the gorgeous creamy filling into your yummy oreo pie crust and smooth it out all pretty-like with the spatula.
Now for the hard part....let it set and firm up in the freezer for 2-3 hours. You know the pie is ready when the filling has become firm.
3 hours later.....
Top this summer treat with a dollop of whip cream and some fresh raspberries!