Ingredients

The following ingredients have 8 Servings
  • 24 chocolate sandwich cookies (Oreos or a similar cookie)
  • 1/4 cup vegan buttery spread (melted)
  • 1/2 cup Daiya cream cheese (or regular cream cheese)
  • 1/2 cup SO Delicious Coco Whip (or Cool-Whip)
  • 1/2 cup confectioner's sugar (sifted)
  • 1 1/2 cups Coco Whip (or Cool-Whip)
  • raspberries and blueberries for on top

Instruction

  • Place the cookies in the food processor and grind up until they resemble coarse crumbs. Add the melted butter and pulse until mixed together.
  • Press the crust mixture into the bottom and sides of a 10-inch tart pan. Use your hands to press it down firmly.
  • In a medium bowl, mix the 1/2 cup of cream cheese, 1/2 cup of sifted confectioner's sugar, and 1/2 cup of whipped topping. Mix on medium speed until smooth.
  • Spread the cream cheese mixture over the cookie crust.
  • Top with the remaining whipped topping and use a spatula to smooth it out.
  • Arrange the berries on top in the design of your choice.
  • Refrigerate for at least an hour before serving.