Blend your cookies until they are fine crumbs. Add the melted coconut oil. Press the cookie mixture into the bottom of 6 mini pie plates or 1 regular pie plate.
Bake at 350F for 10 minutes and allow them to cool. In a small saucepan, add your milk, Splenda, protein powder, cocoa and extracts and whisk well. In a small bowl mix your cornstarch and water well. Slowly whisk the cornstarch mixture into saucepan over medium heat. Stir constantly.
Add the filling to the crust and refrigerate. Serve cold. Garnish with sugar free cool whip and a mint leaf if you would like.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.