Serves 1
Directions
- 1Take your Oreos and process them in a food processor until they have a sand-like texture.
- 2Add oil to the processed Oreos and process again until the crumbs stick together when pressed.
- 3Spray a loaf pan, pie pan, or tart pan very well, line it with parchment paper, and spray the parchment paper too.
- 4Pour some of the Oreo crumbs into the pan and press them down to form a crust, using the back of a spoon to mold it.
- 5Stick the pan with the crust into the freezer.
- 6In a microwave-safe bowl, melt the chocolate chips with a little bit of oil in the microwave for about a minute.
- 7Pour a little non-dairy whip into a mug and microwave it for about a minute to get it hot.
- 8Pour the hot non-dairy whip into the melted chocolate and mix together until you get a thick ganache.
- 9Take the remaining non-dairy whip from the container and the mug, put it in a bowl, and whip it until it gets thick.
- 10Add the chocolate pudding mix to the whipped non-dairy whip and continue whipping until you have a nice thick batter (not stiff peaks).
- 11Take the cookie crust out of the freezer.
- 12Add a bottom layer of the ganache onto the cookie crust and spread it out.
- 13Add some of the chocolate mousse whip on top of the ganache and spread it smooth.
- 14Make a long indent straight down the middle of the pie with a spoon or flat knife.
- 15Fill the indent with the ganache until it's totally filled up.
- 16Top the ganache with another layer of mousse and spread it out evenly.
- 17Take all the remaining cookie crumbs and cover the entire pie with them, patting them down on top.
- 18Freeze the entire pie overnight.
- 19Take the pie out of the tin and slice it into bars.
Ingredients
- 1 box Oreo chocolate sandwich cookies
- 0.33 cup oil
- 8 oz semi-sweet chocolate chips
- 2 tablespoons oil
- 0.33 cup non-dairy whip
- 1.66 cup non-dairy whip
- 1 package instant chocolate pudding
Equipment
food processorloaf panpie pantart panparchment paperspoonmicrowave-safe bowlmugelectric mixerflat knife
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