Ingredients:

  • 36 chocolate sandwich cookies (like Oreo’s), crushed (340g)
  • 2 tablespoons unsalted butter, melted (28g)
  • 2 ripe avocados, pitted (about 300g flesh)
  • ½ cup unsweetened cocoa powder (45g)
  • ½ cup granulated sugar (100g)
  • ¼ cup milk (dairy or non-dairy) (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt
  • 1 ½ cups heavy whipping cream (360ml)
  • 2 tablespoons powdered sugar (16g)
  • ½ teaspoon vanilla extract (2.5ml)
  • Gummy worms
  • Easter sprinkles
  • Candy Easter eggs
  • Optional: Fresh mint sprigs

Instructions:

  1. Combine crushed cookies and melted butter in a bowl. Mix well until evenly moistened.
  2. In a blender or food processor, combine avocados, cocoa powder, sugar, milk, vanilla extract, and salt. Blend until completely smooth and creamy.
  3. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Be careful not to over-beat.
  4. Spread half of the cookie 'dirt' evenly across the bottom of the dish.
  5. Spread the chocolate avocado cream evenly over the cookie layer.
  6. Spread the remaining cookie 'dirt' over the avocado cream.
  7. Spread the whipped topping evenly over the cookie layer.
  8. Decorate with gummy worms, Easter sprinkles, and candy Easter eggs. Get creative!
  9. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.