Creamsicle Pie 2012 Professional Citrus CRUST 12 little Debbie Oatmeal Cream cookie treats 2 Tbsp butter, melted Using a food processor, finely crumble the cookies with butter. Shape into 9-inch deep dish pie pan with fingers to form a thin-medium crust. Freeze. CREAM CHEESE LAYERS 1 & 2 16 oz Philadelphia cream cheese 2 1/2 cups powdered sugar 2 Tbsp milk 2 tsp vanilla 24 oz Cool Whip, divided 1/2 cup marshmallow cream 2 Tbsp CRUSH ice cream topping 1 tsp orange flavoring 2 mini Entenmann’s mini pound cakes, crumbled 1 orange, thin sliced Using a mixer, beat well cream cheese, vanilla and milk. Add in powdered sugar and 12 oz Cool Whip. Divide mixture in half. To one bowl, beat in 1/2 cup marshmallow cream. Spread over the cookie crust, filling 1/2 of the pie. Top with crumbles of pound cake and freeze. To remaining bowl, add ice cream topping and orange flavoring. Press cake crumbs lightly into pie and spread orange layer on top. Cover and refrigerate 8 hours to overnight to firm. Cover with remaining Cool Whip and place orange twists around pie to decorate. Drizzle a light amount of CRUSH ice cream topping over each slice.