Peanut Butter/Tofutti frozen pie

Lizie22

Thu, Mar 06 2008, 10:26 am

Hi- I once had at someone's home a peanut butter/Tofutti pie that I would like to make this week. I am thinking about mixing one container of vanilla tofutti with about a cup of peanut butter and pouring into a graham cracker crust, I might add some chocolate chips to it as well- will this work?

greeneyes

Thu, Mar 06 2008, 5:11 pm

Here you go, pickle lady...

Peanut Butter Mousse Cake (from Gatherings cookbook)

Crust:
2 cups chocolate sandwich cookie crumbs or chocolate wafer crumbs
1/2 cup peanuts, chopped
1/4 cup sugar
2 Tbsp. margarine, melted

Mousse:
1 3/4 cups parve whipping cream
2 cups creamy peanut butter
2 (8-oz.) tubs tofutti cream cheese, softened
2 cups confectioner's sugar
2 Tbsp. vanilla

Topping:
1/4 cup sugar
1/4 cup parve whipping cream
1 cup semi-sweet chocolate chips
1/2 cup peanuts, chopped, to garnish

Preheat oven to 350 degrees.

Crust: In a large bowl, combine cookie crumbs, peanuts, sugar, & margarine. Press into a 10-inch springform pan. Bake for 15 minutes. Cool. Set aside.

Mousse: using an electric or hand-held mixer, beat whipping cream until stiff. Set aside.

In another mixing bowl, beat together peanut butter & tofutti cream cheese until smooth. Stir in confectioners sugar and vanilla, mixing well. Gently fold in beaten whipping cream, a quarter at a time. Pour into baked crust. Refrigerate until set, approximately 2 hours.

Topping: In a medium-sized saucepan, combine sugar & whipping cream. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate chips. Stir until melted & smooth. Remove cake from refrigerator. Spread topping evenly over filling. Garnish with peanuts. Refrigerate until cold. Serve chilled.