Dairy-free, Nut-free, Cookies n’ Cream Pie

I made this for the first time and wasn’t sure how it was going to taste and if my non-allergic kids were going to like it … well they loved it and everyone was asking for seconds and more the next night! So it’s safe to say it was a hit!

Kate in Cookies n’ cream heaven

Ingredients

  • 1 1/2 cups Christie Oreo Baking Crumbs
  • 1/3 cup Becel Vegan margarine
  • 8 oz Tofutti brand Cream Cheese
  • 1/3 cup Sugar
  • 2 cups So Delicious Brand Coconut Whipped Topping
  • Enjoy Life Brand Double Chocolate Crunchy Cookies
  • Christie Brand M. Christie chocolate wafers

Directions

  1. Combine Oreo crumbs with melted Becel vegan margarine. Press into 9″ pie pan.
  2. Use your stand mixer to combine Tofutti cream cheese, sugar and coconut whipped topping. Add crumbled cookies and wafers (your choice as to what size cookie chunks you would like in your pie … not too big and not too small!)
  3. Transfer the filling into the prepared pie crust. Spread evenly. Sprinkle with extra Oreo crumbs for presentation:
  4. Chill in the fridge for at least an hour.
  5. Enjoy!

Everyone loved it! 😋[[
If you try the recipe please let me know how you liked it! I plan to try it again another time with Kinnikinnick brand KinniToos Chocolate Sandwich Cookies – which is what I originally wanted to use but the store I was at didn’t have them.   Next time!

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