Oreo Graham Cracker Crust in 20 Minutes

Instructions:

1. Pulse the Oreo cookies (keep the filling in) in a food processor. Pulse until the mixture is a fine, sandy texture.
2. Pour the crumbs into a mixing bowl.
3. Drizzle the melted butter over the crumbs.
4. Stir with a fork until the mixture looks like wet sand. Note: Every crumb should be coated in fat.
5. Pour the mixture into a 9 inch pie plate.
6. Press the crumbs firmly into the bottom and up the sides using the bottom of a flat glass. Press hard to remove air pockets.
7. Choose your setting method.
8. For no bake, freeze for 20 minutes.
9. For baked, cook at 175°C for 8-10 minutes until it smells toasted.
10. Let the crust cool completely before adding any filling.