Yields: 8 Slices

Ingredients:

• 1 (19.1-oz.) package chocolate sandwich cookies 

• 3 tbsp butter, melted

• 1 cup heavy whipping cream

• 8 oz. cream cheese, room temperature

• 1/4 cup sour cream, room temperature

• 3/4 cup powdered sweetener

• 1 tsp vanilla extract

Toppings

• Sugar Free Whipped Cream

Here is the pie dish I used!

Directions:

1. Using a blender or food processor, add your cookies (except for about 5-8) and blend until finely crushed. Add your melted butter until a crust forms. 

2. In a pie dish, spray avocado oil and add your crust, patting it down to about ½ inch thick. Refrigerate while we make our filling. 

3. In a separate large mixing bowl, add your heavy cream and beat until peaks form. 

4. In a separate bowl, whip your cream cheese, sweetener, sour cream and vanilla until fluffy. Mix in your whipped cream and leftover sandwich cookies and fold until nice and fluffy. 

5. Transfer the mixture to the chilled pie crust and smooth the top. Cover and refrigerate for at least 2-3 hours.

6. Before serving, add whipped cream and additional cookies. 

Nutrition:

Nutrition per slice:

• Calories - 337

• Fat - 31g

• Protein - 7g

• Total Carbs - 33g

• Net Carbs - 11g
  

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