Adapted from geniuskitchen.com and snackworks.com
CRUST
- 18 Oreo Cookies (mint or regular)
- 3 Tablespoons butter, melted
FILLING
- 1 (1/4 ounce) package unflavored gelatin
- 2 Tablespoons cold water
- ¼ cup boiling water
- 3/4 cup sugar
- ½ cup unsweetened cocoa
- 2 cups (1 pint) cold whipping cream
- 2 teaspoons vanilla extract
- Whipped cream (homemade or in the can), chocolate syrup and/or bittersweet chocolate pieces for garnish
Crush Oreos into crumbs by placing them into a Ziploc bag and rolling with a rolling pin, or by using a food processor. Add melted butter and mix thoroughly.
Press crumb mixture on the bottom and up the sides of a 9-inch deep-dish pie plate. Set aside.
In small bowl, sprinkle gelatin over cold water. Let stand for 2 minutes. Add boiling water; stir until gelatin is completely dissolved. The mixture will be clear. Allow the mixture to cool.
In a large bowl, using a whisk, thoroughly mix sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed, scraping bowl frequently, until the mixture becomes stiff.
Add gelatin mixture; beat until well-blended.
Spoon filling into crust. Refrigerate for 3 hours. Garnish as desired.
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