Mint Carob Chip Cream Pie
1 box Mori-nu silken firm tofu
2 packs Mori-nu low fat vanilla pudding mix
8 oz. non-dairy cream cheese
2 teaspoons peppermint extract
several drops of green food coloring
3/4 cup carob chips
non-dairy whipped cream
9 inch pie crust (like the Date Nut Pie Crust listed here on VegWeb)
Refrigerate all the ingredients, mixing bowl and blender pitcher over night so the chips won't melt when making the pie.
Pre-mix the tofu and cream cheese in the bowl with a fork before placing in blender.
Mix the tofu/cheese and pudding mix in the blender till smooth. Then mix in the peppermint and several drops of green food coloring till it looks a light green.
Sprinkle some carob chips into the pie crust and then pour a little pie filling over them, repeat till you're out of both (think layers).
Refrigerate for 2 to 3 hours before serving.
Serve pie with some Soy-Too! whipped cream.
My invention was a hit at a Christmas party and for a Superbowl party.
SO HOW'D IT GO?
YUM! it's like a mint carob chip cheesecake! so so so good.. i used a chocolate graham cracker crust and in between each layer i also sprinkled shredded coconut.. i didn't have a full container of cream cheese, so i added about 1/2 can coconut milk and blended everything together.. also i couldnt find the mori nu pudding mix so i got some other vegan pudding mix that needed to be cooked for 5 mins.. i blended all the ingredients together (including 1 vanilla pudding and 1 coconut pudding mix) then cooked it in a pot while wisking the whole time until it was thick.. i also upped the mint extract to 1 tablespoon cuz i like it minty :) thanks so much for a super delicious pie!
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