115.25 oz. PackageLemon Oreos or Lemon Creme Sandwich CookiesYou could use Golden Oreos or a premade Graham Cracker Crust if you prefer (you’ll have regrets!)
28 oz. PackagesCream CheeseSoftened to Room Temperature (see link in post to tip to get softened cream cheese FAST)
3/414 oz. CanSweetened and Condensed Milk(if they sell them in 10 oz. cans where you live, use the whole can)
3FreshLemons(or the zest of 2 lemons apx. 1 Tablespoon and just under 1/2 Cup fresh or store bought lemon juice)
For the Crust
Crush the entire package of oreos either in a blender with a chop/crush setting, a food processor or by smacking them with a mallet/meat tenderizer while they are in a ziplock baggie.
Melt your butter and add them to the crumb mixture in a gallon size ziploc baggie, closed securely.
Mix and mush it up really good and consistent. Dump the mixture into the bottom of a pie plate and press evenly in bottom and up the sides of the pie plate.
For the Filling
In a large mixing bowl with your stand mixer or electric handheld mixer, beat your softened cream cheese REALLY WELL on medium to medium high speed, scraping down the sides often to make sure it’s really smooth. It will get a little bit fluffy. Once all of the clumps are gone, add in the sweetened condensed milk and lemon juice and zest slowly as you continue to beat it all together and continue to scrape down the sides of your bowl while it mixes. Once it’s all incorporated, mix it on medium speed for an additional 5 minutes.
Pour your mixture into your prepared oreo crust in the pie plate. Jiggle it a little and if needed, smooth it out evenly with a spatula.
Use your zester and add some extra zest over the top if you’d like!
Refrigerate uncovered for at least two hours so it sets up really nicely.
Serve and enjoy!