How to Make Literal Oatmeal Creme Pies Creme Pie

Why are Oatmeal Creme Pies are called pies? Is it anything more than its two “crusts” and filling? (I’m totally going to start calling sandwiches “bread pies.”) This conundrum of “pie or not pie” got me thinking and ultimately inspired my latest recipe: Oatmeal Creme Pie… Creme Pie. And the result, if I do say so myself, was nothing short of spectacular.

Oatmeal Creme Pie Creme Pie

 Oatmeal Creme Pies Creme Pie

(serves 12)


  • 6 Little Debbie® Oatmeal Creme Pies
  • 4T butter
  • 8oz Cool Whip, thawed
  • 1 can (12oz) whipped (“fluffy” works too) white (NOT vanilla) frosting


  1. Freeze three Little Debbie Oatmeal Creme Pies until solid (I put them in the freezer overnight).
  2. Process frozen Oatmeal Creme Pies in the food processor until you get a fine crumb.
  3. Melt and cool butter (eh, slightly cooled is fine) and add to creme pie crumbs in food processor. Pulse a few times until butter is incorporated.
  4. Spread butter/creme pie mixture on the bottom and up the sides of a 9-inch pie plate, pressing down to create an even, compact layer. (It helps to use the bottom of a measuring cup.)
  5. In large bowl, stir up frosting to fluff it up a bit, and fold in Cool Whip.
  6. Chop up remaining three, non-frozen Oatmeal Creme Pies, and fold two and a half of them into the frosting/Cool Whip mixture.
  7. Spoon and evenly spread Cool Whip mixture into the Oatmeal Creme Pie Crust, sprinkle with remaining half of chopped Oatmeal Creme Pie, and put in fridge or freezer to set (1 to 2 hours depending on how solid you want your pie to be).
  8. Remove from freezer/fridge right before serving and cut into 12 (or less, up to you) slices.

Aaaand, here’s a picture of what you could be eating:

oatmeal creme pie creme pie slice

This is stupidly good. It’s Oatmeal Creme Pies, butter, frosting, and Cool Whip, how could it not be? And excellent news, friends, summer is almost at an end and bathing suit season is winding down. So feel free to have an extra slice (or two, no judgment) of this marvelous, mouthwatering meta-pie.


How to Make Brownie-Stuffed Brownies

Lately I’ve had brownies on the brain. So much so that when trying to come up with a new recipe, all I could think of was brownies, brownies, brownies. So I decided not to fight it. Brownie-stuffed brownies, topped with a brownie crumble? Sounds like a winner to me.

Brownie-stuffed brownies

Brownie-Stuffed Brownies
(About 24 Brownies)


  • 24 Little Debbie® Cosmic® Brownies (2 boxes of 6 packs of 2)
  • Duncan Hines Family Size Chewy Fudge Brownie Mix
  • Eggs oil and water called for on box mix
  • 5oz Fudge Brownie Goldfish Grahams


  1. Preheat oven to 350 degrees and grease 9×13 glass pan (or use your Brownie edge pan!).
  2. Pulse Fudge Brownie Goldfish Grahams in food processor until coarsely chopped. Set aside.
  3. Mix brownie batter according to directions. Spread thin layer of brownie batter on the bottom of greased 9×13 pan.
  4. Place single layer of Cosmic Brownies evenly over brownie batter (4×6), pressing each brownie down slightly into the batter.
  5. Pour remaining batter over brownie layer, spreading out batter so it covers all of the Cosmic Brownies.
  6. Sprinkle crushed Fudge Brownie Goldfish Grahams evenly over top of brownie batter and press down lightly.
  7. Bake according to directions (about 20 to 25 minutes) or until brownies are fully baked.
  8. Let cool for 20 minutes, cut into 24 pieces, and serve.

If you are looking to achieve a super dense, very rich, but not overly sweet brownie dessert, this is it my friends. This recipe is sure to satisfy even your most intense brownie craving.