INGREDIENTS
CHOCOLATE COOKIE CRUST:
1
package allergy appropriate chocolate cookies (approx 21 cookies) *see the post above for options
4 tbsp
softened coconut oil
CHOCOLATE PUDDING LAYER:
2
chocolate cook and serve Jello pudding (MUST be cook and serve and not instant)
2 cups
rice milk (original or vanilla will work)
CHOCOLATE MOUSSE LAYER:
2
packages of Coco Whip (1 for the recipe, one for decorative swirls)
3 tbsp
Hershey's chocolate syrup
Toppings: allergy-friendly chocolate to grate as a garnish
KITCHEN TOOLS NEEDED:
9
inch spring form pan