14 Servings
10 Minutes
Allergens
This one’s a real crowd-pleaser, and it couldn’t be easier. And you can keep it in the freezer until you’re ready to serve!
In a large bowl, beat whipped topping until stiff peaks form.
Mix the crushed chocolate sandwich cookies, brown sugar, flour, chocolate chips, and salt until well combined. Fold into the whipped topping, mixing well. Pour into two pie crusts.
Freeze until ready to serve. Garnish with a dollop of whipped topping and half of a chocolate sandwich cookie.
Tips:
For an elegant plating option, press the two pie crusts into a 9- x 13-inch foil pan. Pour the mixture into the pan. Using a cookie mold, cut into round shapes or squares and serve.
Notes:
To heat-treat flour, spread it onto a cookie sheet and roast at 350 degrees Fahrenheit for five minutes. This should kill any bacteria. Allow to cool before using.
Variations:
For a dairy version, you can substitute heavy cream for the non-dairy whipped topping.
Oreo cookie dough ice cream Is it supposed to be raw flour in this ice cream? Does that make sense? I’m in the middle of making it. I was so happy to find this recipe because it doesn’t have raw eggs… not sure if this is any better…
Seems to be raw.