This cookies-n-cream creation was one of my absolute favorite desserts growing up and now that I’m an adult not much has changed, except for the fact that dairy gives me the queezies now. But since I don’t intend to deny my dirt cake cravings for a lifetime, I decided to make a vegan version. The result was a total winner. It started with coconut whipped cream. The ladies at Lunchboxbunch and Oh, Ladycakes helped me on this one and I finally got a version that actually whipped up like the real stuff! Their tips were genius. I’m forever indebted to you Ashlae and Kathy. Next came vegan cream cheese (like Tofutti), a 3-ingredient homemade version of vanilla pudding, a little powdered sugar. Look how beautifully this mixture whipped up! Then we fold the two together: whipped cream into the cream cheese-pudding mixture and voila! We have dirt cake filling on our hands. All we need now is Oreos. After pulverizing a bag of Oreos, pour half into the bottom of a 9×13 dish, and top with the filling. Ooh lala. Dump the other half of Oreos on top, obvs. And the finished product! Just toss in the freezer if you prefer more of an icebox-type texture. Otherwise, just chill in the fridge for 6-8 hours until completely set and chilled. then, dig in. If you freeze it you can slice it more into squares. If you refrigerate it, it’s more of a scooping situation. Either way is delicious, but I almost prefer freezing it first, then letting it set out to soften. What’s left? EAT. EAT IT. Go on, no one’s looking. This cake is insanely delicious and seriously close to the original. The only real flavor difference is that it’s infused with a bit of coconut from the coconut whipped cream. However, the Oreos are really the dominant flavor, so even if you don’t like coconut give this a try! It’s the perfect indulgent treat for dairy-free, Oreo-loving folks. Enjoy! BLOGGER RESOURCE: How I made the .GIF in this post!
