Cookies and Cream Pie (Oreo Style)

Serves: 8 (For a 9-inch crust) | Prep Time: 15 minutes | Chill Time: 3 hours (Minimum)

Cookies and Cream dreams are officially dairy-free! This pie is ultra-rich and tangy thanks to the cream cheese base, and packed with everyone’s favorite chocolate sandwich cookie. It’s so decadent, no one will guess it’s completely GF and DF!

Ingredients:

• 1 Gluten-Free Chocolate Sandwich Cookie Crust (prepared, chilled, or baked)
• 8 oz dairy-free cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1 cup dairy-free whipped cream (e.g., store-bought coconut/oat whip or homemade alternative)
• 1 cup crushed GF Oreo Style Cookies (about 12 cookies)
• Extra GF Oreo Style Cookies, for garnish (optional)

Instructions:

1. Prepare Crust: Ensure your Gluten-Free Chocolate Sandwich Cookie Crust has been prepared and is chilling in the refrigerator or fully cooled if baked.
2. Make Cream Cheese Base: In a medium bowl, use an electric mixer (or whisk) to beat the softened dairy-free cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and fluffy.
3. Whip and Fold: In a separate bowl, if not pre-whipped, prepare your dairy-free whipped cream. Gently fold the 1 cup of prepared dairy-free whipped cream into the cream cheese mixture using a spatula until no streaks remain.
4. Add Cookies: Gently fold in the 1 cup of crushed GF Oreo Style Cookies.
5. Assemble and Chill: Pour the entire filling into the prepared crust, smoothing the top with a spatula.
6. Set: Place the pie in the refrigerator and chill for a minimum of 3 hours (or until the filling is completely firm and set). For best results, chill overnight.
7. Garnish and Serve: Slice, and garnish with extra cookie pieces before serving.