Description
gluten free dairy free oreo pie
Ingredients
Scale
- 8 ounces package Gluten free and dairy free Oreo cookies (I Used Midels Brand)
- 2 (3.4 ounce) packages instant vanilla pie filling/pudding mix (I used a nartural organic brand)
- 1 (4 ounce) container Vegan cream cheese (I used Daiya since it’s soy free too)
- 1/2 cup powdered sugar
- 3 tbsp vegan butter (soy free or coconut butter)
- 1 tbsp. egg white replacement or egg white powder if you can have eggs
- 1 tsp vanilla extract
- 1 tsp butter extract (optional)
- Non dairy milk of Choice (see notes)
Instructions
Directions:
- Crush Oreo cookies in a blender or food processor. Put half of the crushed cookies on the bottom of casserole dish. Set aside. Then prep your pudding mix using the milk recommended.
- Beat together and add your egg white replacer, mix again and then let it set in fridge until set.
- In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth. Gently fold in the chilled pudding and add your extracts. Beat or mix well again. If you want it fluffier, feel free to add in a vegan whip cream. I opted not too for more of a pudding texture.
- Next spread the batter over the Oreos and top with the remaining crushed Oreos.
- Chill in fridge for 4-6 hrs or keep in freezer if you want more an ice cream like cake.
Notes
If using almond milk, be sure to use a milk that has a stabilizer (like guar gum) so the pudding will hold.
- Prep Time: 15 min
- Category: dessert
- Cuisine: american