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Parve
Easy
8 Hours
Diets 
A delicious finale to the Purim seudah. Easy yet elegant. There are no raw eggs, yet it has a creamy, dreamy texture. Everyone loved it! Yields approximately 15 servings
10 chocolate sandwich cookies, crushed(I use a schnitzel pounder for this)
16 ounce (450 grams) pareve whipping cream
1/2 cup plus 1 tablespoon Gefen Confectioners’ Sugar
1 full tablespoon Gefen Vanilla Sugar
1 8-ounce (225-gram) container pareve cream cheese (I used Tofutti brand), roomtemperature
2 packages (total approximately 5 ounces/134 grams) mini sandwich cookies
mini sandwich cookies
caramel syrup, for drizzling
Spray the bottom of a 10-inch (26-centimeter) pan with a removable bottom. Press the crumbs evenly onto the bottom of the pan. Spray the top of the crumbs with cooking spray. Place the pan in the freezer while making the mousse.
Beat the whipping cream with confectioners’ sugar and vanilla sugar until stiff. Add cream cheese and mix well. It should be smooth; very small lumps are okay. Fold in the mini cookies and beat gently. You will end up with medium-sized cookie pieces, which is what you want.
Remove the pan from the freezer. Pour the mousse over the crust and smooth out the top. Decorate with sandwich cookie halves, if desired. Place in freezer overnight or until firm. Drizzle with caramel syrup when serving.
Food and Prop Styling by Shiri Feldman. Photography by Felicia Perretti. Food and Prep Styling by Chef Suzie Gornish.
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Absolutely amazing!!! I added much more Oreos in the crust and pie