2 cups chocolate sandwich cookie crumbs or chocolate wafer crumbs
1/4 cup sugar
2 tbsp margarine, melted
1 3/4 cups pareve whipping cream
2 cups creamy peanut butter
2 (8 oz) tubs tofutti cream cheese, softened
2 cups confectioner's sugar
2 tbsp vanilla
½ cup chocolate chips
1/2 cup honey roasted peanuts, chopped, to garnish
Preheat oven to 350 degrees.
In large bowl combine cookie crumbs, 1/4 cup sugar and melted margarine. Press into 10 inch spring form pan. Bake for 15 minutes. Cool and set aside.
Beat whipping cream with mixer until stiff. Set aside.
In another mixing bowl, beat together peanut butter and tofutti cream cheese until smooth. Stir in confectioner's sugar and vanilla, mixing well. Gently fold in beaten whipping cream, a quarter at a time. Pour into baked crust. Freeze until set.
Melt chocolate chips and put in small zipper bag. Cut off corner and drizzle melted chocolate over frozen cake. Quickly sprinkle with chopped peanuts
Remove it from freezer about 30 minutes prior to serving.
For smaller, easier to serve portions, double the crust recipe and make in 13 x 9 x 2 pan.
For easy melting of chocolate chips, put unmelted chips in zipper bag, press out air and seal well. Place in bowl in sink and run hot water over, squeezing chips around until melted and no hard bits of chocolate remain.