24 pareve chocolate chips cookies, crushed
4 tablespoons (1/2 stick) margarine, melted
1 (8 ounce) package tofutti cream cheese
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub pareve whipped topping, thawed
Grated semisweet or bittersweet chocolate for garnish
Mix cookie crumbs and margarine and press into bottom and up sides of a 9-inch pie pan. Beat together the tofutti cream cheese, peanut butter, sugar and vanilla. Fold in 1-1/2 cups of the whipped topping and spoon into crust. Freeze until firm (about 4 hours). Top with remaining whip and grated chocolate if desired. Return to freezer. Remove from freezer about ½ hour before serving.
This is great for people who are peanut butter LOVERS. I found it very very thick (because of the cream cheese) but it was delicious.
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My daughter Ahuva made it with real cream cheese for our dairy meal! It was awsome! Thanks for such a yummy pie.
Two other readers mentioned that they did the same and also loved it. I can’t wait to make it dairy too!