10 Oreos (whole, including filing) or Trader Joe's Jo-Jos
10 Oreos or Jo Jo cookies (This is 10 whole cookies equaling 20 cookie shells. Scrape the middles into a bowl for the filling).
1 TBSP Earth Balance or coconut oil
In a food processor whir the 10 whole cookies, twenty cookie shells and 1 TBSP of Earth Balance or coconut oil.
Press the mixture into a 7 x 11, 8 x 11, 9 x 11 or 8 x 8 square pan.
Move the bowl of the cookie middles to front and center. Pop the middles into the food processor or mixer bowl. To them add:
8 ounces cream cheese (I used Trader Joe's Not Cream Cheese)
3 TBSP Strawberry Jam (I used organic)
1/4 Cup powdered sugar
Whip with mixer or food processor.
1 can whipped coconut cream. I use Trader Joe's again. You don't have to let this one chill as long as other brands and it's mostly coconut cream whereas others are almost 1/3 water. To prepare, Scrape the thick cream into a mixing bowl. Add a couple of TBSP of powdered sugar. Beat until the consistency of whipped cream, make sure to scrape the bowl frequently.
Spoon over crust and refrigerate until ready to serve. I've decided the day before you are going to serve is perfect because everything sets up fabulously.
This is a not too sweet dessert. Several omnivores scarfed it down at my house recently. My mother-in-law who lives with a cook who makes all sorts of deliciousness commented that I could bring it to her house anytime because it was delicious.
I loved it because it was stinking easy to make and satisfying. My daughter-in-law who hates/detests/grosses out over coconut ate every bite. The coconut flavor is a subtle undertone. If you wanted it a little more strawberry or sweet you could add one more TBSP jam. Also I intended to make a strawberry chocolate drizzle (melt 2 TBSP chocolate chips in double boiler with 1 TBSP of jam. Place in a ziploc with corner cut off and drizzle over the dessert.