Crumble gluten-free oreo cookies by hand or in a blender, until a fairly fine powder. You don't want any large chunks, but a few smaller ones are ok.

Melt butter and mix in oreo cookie crumble. Stir until well-mixed.

Place mixture in the bottom of a greased or parchment paper lined container. I recommend using something around the size of a sandwich container (5 in x 5 in). Press down to form a crust.

Place in fridge for a few minutes, or until it begins to harden.

For this recipe, you will want the top part of a can of coconut milk (the solid stuff). Do not shake the can before opening. If it's warm where you live, it might help to refrigerate the can before you open it.

Add coconut cream to a microwave-safe dish and microwave until softened. Stir in sweetener to taste.

Break up oreo cookies and add half into the mixture and stir.

Add coconut cream layer on top of the cookie crust. Smooth down with a spatula.

Spread remaining broken-up oreos on top of mixture.

Return to fridge and allow to set, approximately 1 hour.

Cut into pieces and enjoy. Stores best in the fridge for 3-4 days. These can also be frozen and then thawed out for a few minutes at room temperature before consuming.