Because you have viewed this nearly 100 times
in the last 3 weeks I sorted this recipe out with
more detailed instructions.
Looks like a million bucks & is very easy on the hostess/host!
1 c Oreo cookie crumbs
1/4 c vegan margerine
1 c vegan whipping cream or one small container
of Tofutti vanilla ice cream softened
250 ml vegan cream cheese
2/3 c icing sugar
2/3 c raspberry juice undiluted
(from container of frozen raspberries)
1 tsp lemon juice
Add margarine to a small pot & when melted add
the Oreo Cookie Crumbs. Spread this mixture into
a 9” spring form pan & put in freezer.
Now you can get to the good stuff!!
In a medium sized bowl, beat the whipping cream with hand blender or take tofutti vanilla ice cream out of freezer & set aside. Either works well in this dessert.
In a separate bowl, mix the cream cheese with the icing sugar, adding a little at a time, until mixture is smooth.
Add in the raspberry & lemon juices with large mixing spoon.
Now fold whipping cream/tofutti vanilla ice cream into the cream cheese mixture & watch it turn into a lovely pink bowl of heaven.
Pour the cream cheese/juice mixture into crust that is in the freezer & freeze until firm - 4 hours at least.
Garnish with thawed raspberries, chocolate shavings & chocolate curls & fresh mint.