Last month, I made a cookie dough pie with edible chocolate chip cookie dough on a golden oreo crust.   Today, I made a version with edible funfetti cookie dough on a combo oreo-chocolate teddy graham  crust.  (I did not have enough oreos, so i made up with them with chocolate teddy grams)

A really nice treat for a very warm summer day.

• Edible funfetti cookie dough
• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 tbs milk
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 1 1/2 cups flour, heat treated (heated in a microwave safe plate, stirred after 30 seconds.  Heat  another 30 seconds and stir again
• 1/2 tsp salt
• A few tbs sprinkles

Directions – in a bowl, cream butter and sugar.  Add milk and extracts.  Blend in flour and salt.  Mix in sprinkles. 

Scoop out tbs of dough and place in freezer.

• Crust ingredients
• 20 oreo cookies, finely crushed
• 1/4 cup butter, melted

Directions – line a pie pan with parchment paper.  In a bowl, mix crumbs and butter.  Press into prepared pan and freeze.

• Filling
• 4 oz cream cheese, softened
• 1/4 cup brown sugar, firmly packed into measuring cup
• 1/4 cup sugar
• 8 oz cool whip, thawed

Directions – in a bowl, cream butter, sugar and brown sugar.  Fold in cool whip.  Keep out 8 funfetti balls of dough and set aside.  Mix rest in filling.  Spread in prepared crust.  Add remaining doughs on top.  Freeze at least an hour.   

Store, covered, in freezer or fridge (will be much softer in fridge)