The P.m.s. Fighter

This is one of my favorite desserts. It is extremely easy and always a crowd pleaser.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:60

Main Ingredients

1/2 a container of your choice of ice cream (i prefer something something chunky, like moosetracks or peanut butter cup)

3/4 of a package of gluten-free cocoa sandwich cookies (aka gluten-free oreos)

1 cup mini chocolate chips

1 8oz container of cool whip

1 tbsp of melted coconut oil


1To begin, allow ice cream to sit out for 10 to 15 minutes to become soft, but not melted.

2Crush the gluten free cookie sandwiches by placing 3/4 of a package in a gallon zip lock and begin smashing it with a rolling pin until you have small chunks.

3In a bowl add the crushed cookies and coconut oil and mix until it is combined.

4Press down into the bottom of a pie pan to create a cookie crust.* It doesn't stick together tightly so it will be crumby.

5Add the soft ice cream on top of the cookie crust. And smooth it out.

6Add chocolate chips on top of the ice cream, and then add the Cool Whip in a smooth layer on the very top.

7You can add either crushed cookies, crushed candy of your choice, of just decorative chocolate or carmel syrup on to garnish the Cool Whip.

8Place flat in the freezer for 60 minutes or until hardened.

9Serve and Enjoy

Additional Notes

*if there is extra cookie/coconut oil mix, you can start another pie with what is left over.

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