1-1/2 cups vanilla wafer crumbs (about 30 wafers)
¼ cup margarine, melted
1 (3 ounce) package tofutti cream cheese, softened
1 (10 ounce) package frozen sliced strawberries in syrup, thawed
1 (3.4 ounce) box vanilla instant pudding
¼ cup non-dairy creamer
2 cups frozen whipped topping, thawed and whipped
Preheat oven to 375 degrees. Combine wafer crumbs and melted margarine and press onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely.
Beat tofutti cream cheese until smooth. Add strawberries, vanilla pudding and non-dairy creamer. Continue beating until well-blended and slightly thickened. Fold 1-3/4 cups of whipped topping into strawberry mixture. Spread over cooled crust. Chill until firm, about 3 hours. Garnish with remaining whipped topping.