servings: serves 16
prep time: 20 minutes
refrigeration time: 6 hours
total time: 6 hours, 20 minutes
Ingredients:
- 30 Oreos (or other creme-filled, chocolate, round cookies)
- 1 cup avocado purée (about 1 large avocado, mashed very smooth)
- 6 tablespoons unsalted, melted butter
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1½ teaspoons vanilla extract
Preparation:
Step 1: Line a square 8 x 8 x 2 inch baking pan with parchment paper. Use a piece that is wide enough and long enough to will cover the sides of the pan. Use scissors to cut a diagonal slit in each corner of the parchment paper so that the paper lies flat in all areas. Set aside.
Step 2: Add the Oreos to a food processor fitted with the blade attachment and blend until you have crumbs.
Step 3: Pour the ground Oreos into a mixing bowl and stir in the melted butter. Mix well.
Step 4: Remove ¼ cup of the Oreo mixture and set it aside. Then, press the remaining Oreo mixture onto the bottom of the parchment-lined pan. Set aside.
Step 5: Add the softened cream cheese, sweetened condensed milk and vanilla to the avocado. Mix until it’s a smooth, velvety consistency. (This is most easily done with the whisk attachment on an electric mixer.)
Step 6:Pour the avocado-cheese filling into the prepared Oreo crust, and smooth out the top with a small spatula.
Step 7: Sprinkle the reserved ¼ cup of the Oreo mixture over the top.
Step 8: Cover tightly with plastic wrap or foil, being careful not to let it touch the top.
Step 9: Refrigerate for at least 6 hours and ideally overnight.
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