Process the oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan. Place in freezer until ready to use.

In a large mixing bowl, beat the cream cheese with an electric mixer until well blended. Add the powdered sugar and almond joy creamer.

Mix in the cool whip and and shredded coconut, stir with a spatula until mixed. Spread this mixture on the crust and place in the freezer.

Place chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream until just boiling.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

Allow the ganache to come to room temperature before adding it to the pie, then spread evenly over the pie.

Immediately add Almond Joy pieces around the edge of the pie, placing them as close or as far apart as you want. Then add the sliced almonds and shredded coconut.

Cover the pie with tinfoil and return to the freezer for 2-4 hours. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze any leftovers.