Pie Crust

1. Crush the 22 Oreo cookies in a food processor or place them in a freezer bag and use a rolling pin until finely crumbed.
2. Melt the 5 tablespoons of butter.
3. Mix the melted butter with the cookie crumbs until the mixture resembles wet sand.
4. Spray a 9​‑inch pie pan with non​‑stick spray. Press the cookie​‑butter mixture into the bottom (and optionally up the sides) of the pie plate using a large spoon or the bottom of a measuring cup to compact it.
5. Place the crust in the freezer while you prepare the filling.

Pie Filling

6. In a large mixing bowl, pour the dry vanilla pudding mix.
7. Add the ¾ cup milk and beat with an electric mixer on medium speed until well combined.
8. Add the 5 drops of red gel food coloring and mix until the color is evenly distributed.
9. Add the ½ teaspoon peppermint extract and mix well.
10. Gently fold in the 2 cups of thawed Cool Whip using a spatula until everything is well blended—take care not to over​‑mix.
11. Spoon the filling into the prepared cookie crust and smooth the top so it’s nice and even.
12. Chill the pie in the refrigerator for a minimum of 4 hours, or ideally overnight, until it is fully set.
13. On the day of serving, decorate the pie with additional Cool Whip and some crushed peppermint candies (note: do this just before serving so the peppermint stays crisp).