This quick and easy vegan summertime treat requires just a few store-bought ingredients, and night in the freezer.
First, decide if you want to make 12 cupcake-sized "freezecakes", or one pie-sized "freezecake"
In a food processor, pulse about 14 Oreos into a fine, sandy consistency. Measure 1 slightly heaping tablespoon of Oreo crumbs into the bottom of 12 lined muffin cups. Press down firmly and evenly to form a firm crust at the bottom of each cup.
In a food processor, pulse about 20 Oreos into a fine, sandy consistency. Dump the Oreo crumbs into your pie plate and distribute them evenly around the sides and bottom. Use the back of a measuring cup to help press the crumbs into a firm crust.
Fill your pie or each muffin cup to the top. Place on a flat surface in the freezer and allow to freeze for at least 6 hours.
Serve right out of the freezer with cherry pie filling and whipped coconut cream.