If you love cookies as much as the Cookie Monster, consider adding them to pies. Make a cookie pie crust and you’ll have a delicious bottom layer for your next dessert. You can make a cookie pie crust with just about any type of cookies. Favorites that work well are Oreos, chocolate chip cookies, and ginger snaps. And, of course, bakers have always loved the graham cracker which is much more a cookie than a cracker.

Sure, you could run out to the store and make a pie crust with store bought cookies of any variety. But the cookie purist will want to try their hand at making the actual cookies that will become the pie crust. This recipe is very easy. All you have to do after you bake the cookies is let them cool. Then crush them up in a food processor or by hand and add melted butter. Fill the bottom of a pie plate with the mixture.

Chocolate Cookie Crumb Wafers

From thriftyfun.com

Makes 50 to 60 1 3/4-inch wafers. Note that thinner sliced cookies obviously produce more.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1 3/4 sticks unsalted butter, slightly softened

3 tablespoons whole milk

1 teaspoon pure vanilla extract

Directions:

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of a food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14" long and 1 3/4" in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper.

Cut the log of dough into slices a scant 1/4" thick (If you're trying to emulate the store-bought wafers, slice as thin as you can - about 1/8" thick - and watch the baking time carefully, as it might be less.) and place them 1" apart on the lined sheets (gourmet cookies WILL spread).

Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don't, you're not baking them long enough, in which case, return them to the oven to reheat and bake a little longer, then cool again.

More Pie Tips:

• Buttermilk Pie
• Pineapple Chiffon Pie
• Apple and Oatmeal Pie
• Banana and Raspberry Pie
• Banana Coconut Cream Pie

Basically, a dessert pizza looks like a savory pizza, but it is made with a cookie crust. You can use refrigerated cookie dough or you can make your own sugar cookie dough and press it down onto a pizza pan. Toppings can be anything from apples to strawberries to kiwis and grapes. Blueberries and raspberries when they are in season are a wonderful choice.

The “sauce” for the dessert pizza is really cream cheese. Just spread it over the cookie dough when it comes out of the oven and then add your toppings. You do have to wait until the cookie is baked and cooled before adding your sauce and toppings, unlike a real pizza.

Here are some recipes for these pizza gourmet desserts:

Fruit Pizza

Courtesy of whatscookingamerica.com

Ingredients:

• 1 (20-ounce) package refrigerated cookie dough
• 1 (8-ounce) package cream cheese, room temperature
• 1/3 cup sugar
• 1/2 teaspoon pure vanilla extract or other flavoring (almond, orange, or lemon)
• Fresh blueberries, banana slices, mandarin orange sections,
• seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want), well drained
• 1/2 cup orange, peach, or apricot preserves
• 1 tablespoon water

Preheat oven to 375 degrees F.

Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Makes 8 to 10 servings.

Homemade Apple Pizza

Courtesy of tammysrecipes.com

A soft homemade pizza crust with a cream cheese spread and apple slices, topped with a crumb topping

Yield: 12-16 slices

Ingredients:

Pizza Crust:

• 1 cup warm water (112-115 degrees F)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons oil
• 3 cups flour
• 1 tablespoon dry yeast

Apple topping:

• 3 tablespoons butter
• 3 large cooking apples, peeled and sliced thinly
• 3/4 cup sugar
• 3 tablespoons flour
• 2 teaspoons cinnamon
• Cream cheese spread:
• 4 ounces cream cheese, softened
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon nutmeg

Crumb topping:

• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/3 cup sugar
• 1/4 cup soft butter
• 1/3 cup quick oats

Instructions:

1. Making the crust: First, combine water, salt, sugar, and oil in a small bowl. Whisk together flour and yeast in a large bowl. Add wet ingredients and knead into a smooth dough, adding additional flour if needed. Knead for about 5 minutes, cover dough with a towel, and then set aside to rest while you prepare the rest of the ingredients.

2. Making the apple topping: Whisk together the flour, sugar, and cinnamon in a medium-sized saucepan. Add butter and apples, and heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat and simmer just until apples are tender. Set aside to cool.

3. Make the cream cheese spread by combining the cream cheese, sugar, lemon juice, and nutmeg in a bowl and beating until smooth. Set aside.

4. Combine crumb topping ingredients until mixed and crumbly.

5. Punch down dough from step 1, and spread onto a greased 16-inch round pizza pan, or onto pan(s) of your choice. Gently spread cream cheese over dough with a knife or spatula. Pour apple mixture evenly over cream cheese. Sprinkle with crumb topping.

6. Cover pizza and let set in a warm place for about 15-20 minutes. Preheat oven to 375 degrees and bake pizza in the center of the oven for 25-30 minutes, until done.

Ingredients:

• 6 (2 1/4 ounce) Snickers candy bars, chill and chop
• 6 apples, cored and chopped into bite sized pieces (Granny Smith and or or Red Delicious)
• 1 (12 ounce) containers Cool Whip
• 1 (5 ounce) boxes instant vanilla pudding (unprepared)

Optional Ingredients:

• 1/2 cup caramel ice cream topping or 1/2 cup caramel apple dip
• 1/2 cup chopped peanuts, sprinkled on top

Directions:

1. Mix cool whip and dry pudding mix together.
2. Chop apples and chilled Snickers.
3. Mix together.
4. Heat caramel sauce a bit in the microwave- just enough to drizzle.
5. Sprinkle peanuts on top.
6. Chill for at least an hour before serving.

Yum! So you love caramel? Check out this recipe for Caramel Nut Candy Bars!

Ingredients:

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups crushed graham crackers
• 1 cup semi-sweet chocolate chips

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (18.25 ounce) package of devil's food cake mix
• 1 cup cold water
• 2 tablespoons orange juice
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups whipped cream
• 2 cups fresh raspberries
• 2 cups fresh strawberries, chopped
• 2 kiwi fruit, peeled and chopped

Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.

If you think this is a great recipe, just wait until you try this recipe for blackberry cobbler. Yum!

Did you know the health benefits of raspberries?  Not only is it among plant foods with the highest fiber contents known, the raspberry is also a great source for vitamin C and manganese.

This recipe combines fresh raspberries with lemon pie filling for a cool and refreshing creamy treat!

Ingredients:

Crust:

• 1 1/4   cups (about 35) crushed vanilla wafers
• 1/4   cup sugar
• 1/4   cup butter, melted

Filling:

• 1 cup (6 ounces) fresh raspberries (set 12 raspberries aside)
• 1 tablespoon sugar
• 1 pint (2 cups) Heavy Whipping Cream
• 1 teaspoon vanilla
• 1 can lemon pie filling (22 ounces)

Directions:

1. Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.

2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.

3. Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.

Recipe Credit: LandoLakes.com

If you adore raspberries, then you'll have to try this recipe for raspberry cobbler!

Ingredients:

• 1 cup finely crushed pretzels
• 1/4 cup brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup melted butter
• 1/4 cup lime juice
• 2 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 14 oz. can sweetened condensed milk
• 10 oz. pkg. frozen strawberries in syrup, thawed
• 1 cup whipping cream
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla

Directions:

1. Combine crushed pretzels, brown sugar, gourmet nuts, and melted butter in small bowl. Press into bottom of an ungreased 10″ springform pan and chill until firm.

2. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

3. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

Frozen desserts are truly delicious. Don't forget to attempt this recipe for Lemon Raspberry Frozen Dessert!

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

• 1 cup crushed cream-filled chocolate sandwich cookie

• 1/4 cup sugar

• 1/4 cup butter, melted

Filling:

• 8 ounces cream cheese, softened

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup mashed fresh strawberries

• 1 cup heavy whipping cream

• 1/4 cup confectioners' sugar

Directions:

1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
3. Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

Love strawberry recipes? We stumbled across this recipe for a Layered Strawberry Cheesecake Bowl - a must try!

Ingredients:

Filling:

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions:

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

If you're loving this cherry recipe, you must attempt this recipe for Easy Cherry Cobbler.