1 (16 oz) defrosted box of non-dairy whipped topping (We’ve used Kineret, Rich’s, and if you want soyfree, try @so_delicious cocowhip frozen topping)
Half a box of dairy-free “Oreo” cookies (there are so many clean brands out there such as @annieshomegrown and @simpletruth4u)
1 pre-made, store-bought graham-cracker pie crust (for a healthier alternative try @whollywholesome)
1
Pour defrosted whipped topping in a food processor with a dough blade and blend until the liquid becomes thick enough that you could turn the bowl upside down and it won’t come out 😝
2
Take half the “Oreo” cookies from the tray and put it in the food processor with the cream. Blend until the whipped topping is now a bit brown and has chunks of cookie incorporated
3
Take a spatula and scoop batter into pie crust
4
Decorate top of pie with more sandwich cookies, broken in half, and gently pressed into the batter
5
Place in freezer. When ready to serve, take out about 15 minutes before in order for pie to thaw a bit... enjoy!
CategoryCakes, Dairy-free/Soy-free, Desserts
Ingredients
1 (16 oz) defrosted box of non-dairy whipped topping (We’ve used Kineret, Rich’s, and if you want soyfree, try @so_delicious cocowhip frozen topping)
Half a box of dairy-free “Oreo” cookies (there are so many clean brands out there such as @annieshomegrown and @simpletruth4u)
1 pre-made, store-bought graham-cracker pie crust (for a healthier alternative try @whollywholesome)