Oatmeal Cream Pie Dip
This Oatmeal Cream Pie Dip is the perfect fall dessert dip. It only has 5 ingredients including the famous Little Debbie Oatmeal Creme Pies! It's light, fluffy, and full of maple flavor.
My oatmeal cream pie dip isn't the first dessert dip I've made from Little Debbie snacks, but it's one of the best. I've also whipped up Little Debbie Christmas Tree Cake Dip which is totally seasonal because Christmas tree cakes come out around Octoberish and Little Debbie Strawberry Shortcake Dip which uses the Little Debbie Strawberry Shortcake Rolls that can be found anytime.
These dessert dips are insanely easy to make and go so well with a bunch of different cookies, crackers, and pretzels. You can serve this dip with biscotti, sugar cookies or even as a dip for pretzels. I always love that sweet and salty combination!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
You only need five simple ingredients all of which you can find at your local grocery store.
- Oatmeal creme pies - Little Debbie brand oatmeal cream pies are my favorite. They are super soft and flavorful. They are also in almost every grocery store so they are easy to find.
- Cream cheese - Be sure your cream cheese is room temperature. This will ensure that it blends smooth and creamy. I like to use full fat cream cheese, not reduced fat, as it is richer and more decadent.
- Maple extract - Most grocery stores will carry maple extract, especially around the holidays. You can also order maple extract online and get it delivered right to you.
- Heavy whipping cream - This gives the dip the light and fluffy texture.
- Powdered sugar - Dessert dips need to be sweet! Powdered sugar will blend right into the dip, making it perfectly sweet without a grainy texture.
When you head out to buy these ingredients, keep in mind that you can easily double or triple this recipe. You may want to grab a few extra oatmeal cream pies while you are at the store!
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How to Make Oatmeal Cream Pie Dip
Just like the ingredients in this dessert dip recipe are simple, making it is also very easy. It only takes about five minutes, maximum, to put together. Here is what you need to do:
- Unwrap all the oatmeal cream pies and place them in a large food processor. Pulse the food processor until the cream pies are small crumbles.
- Add the cream cheese and maple extract to the food processor and blend until the mix is creamy and pretty smooth. This can take a minute or two of running the food processor so be patient!
- Set the oatmeal cream pie mix aside.
- Beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Fold the oatmeal cream pie mix into the whipped cream, adding it in batches so as not to knock the air out of the whipped cream. You want it to stay fluffy and light so adding the whipped cream a little bit at a time to the oatmeal cream pie mix is the best way to keep it fluffy.
- Chill the dip in the fridge for at least an hour. This will let the dip set up and also chill. It is absolutely delicious cold!
Tips and Tricks
- Smash the oatmeal cream pies together with the cream cheese to make a chunkier dip. Some people like this dip chunkier with big cookie pieces. I like it both ways- smooth or chunky!
- Use vanilla extract if you can’t find maple extract. It will still be wonderful and have a subtle vanilla flavor rather than a hint of maple.
- Replace the maple extract with real maple syrup. Use ¼ cup maple syrup instead of the extract. You may also want to reduce or eliminate the powdered sugar in the whipped cream as the maple syrup will add a lot of sweetness to the dip.
- Skip the chilling time and serve this dessert drip straight out of the food processor. It is ready to eat right away, it will just be a little softer.
- If you can’t find oatmeal cream pies, use plain oatmeal cookies instead. Ten large oatmeal cookies can replace the ten cream pies. You will also want to add 4 ounces more cream cheese to make up for the lost frosting in the cream pies. The dip will still be cookie filled and very tasty.
I always love when recipes come with a few extra pointers so I hope these help you out! Let me know if you have any pro tips that you want to share with everyone here. Every piece of baking advice is always welcomed!
How to Store/Freeze
Oatmeal cream pie dip is best when enjoyed the same day it's made but will be good for the next 2 to 3 days. It is fluffiest and has the nicest texture when fresh and just whipped. You can make it a few hours in advance, cover the dip and store it in the fridge until you are ready to eat.
I have tried freezing this dessert dip and it does not thaw very well. The whipped cream tends to separate and the texture is runny and chunky. Take my advice and make oatmeal cream pie dip fresh. It is so easy to make that you should have no problem squeezing it into any busy schedule.
Recipe FAQs
Oatmeal cream pie dip can be made a few hours in advance. You can make the dip, cover it with plastic wrap and store it in the fridge for up to six hours without altering the taste of texture. Any longer than this and the dip can start to separate. I do recommend making it as close to the time you are ready to eat as possible for a smooth, silky dip.
A food processor works best to mix the cream pies and cream cheese together. However, you can smash them together by hand. Just know that your dip will be a little chunky!
You can dip just about anything in oatmeal cream pie dip! I like to serve it with animal crackers, pretzels, sugar cookies, gingerbread men and even just some butter crackers. Almost everything is good with oatmeal cream pie dip!
No, they aren't going to give you the same result as the store-bought pies are and the recipe hasn't been tested with them.
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Oatmeal Cream Pie Dip
Ingredients
- 10 Oatmeal Creme Pies unwrapped
- 4 ounces cream cheese room temperature
- ⅛ teaspoon maple extract optional
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- In a food processor, add in the oatmeal creme pies. Pulse until the cream pies turn into crumbles.
- Add in the cream cheese and maple extract. Pulse until the mixture is creamy. Set aside.
- In a mixing bowl, add in the heavy whipping cream and powdered sugar. Using a hand mixer, beat on medium speed until stiff peaks form.
- Add one-third of the oatmeal creme pie mixture into the whipped cream. Stir until combined.
- Fold in another third of the mixture into the whipped cream.
- Add the remaining oatmeal cream pie mixture and fold until thoroughly combined.
- Add the dip in a serving bowl and place in the fridge for at least 1 hour until it firms up slightly.
- Serve with pretzels, animal crackers, cookies, etc.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
