Graham Cracker Crust 2 cups graham crackers crumbs
1/3 cup sugar
½ cup margarine, melted
Filling 12 ounces extra firm silken tofu
8 ounces tofutti cream cheese
1 - 6 ounce can frozen pineapple juice concentrate, thawed
½ teaspoon pineapple extract
1 small package instant vanilla and pie mix (not sugar free)
2 cups whipping cream whipped, divided
1 - 20 ounce can crushed pineapple, not drained
1 Tablespoon corn starch
Garnish 8 ounce can of pineapple chunks, drained
Instructions Preheat oven to 350F. In a small mixing bowl, add all crust ingredients; mix together. Press into 9 inch pie pan.Bake for 8 – 10 minutes. Remove from oven, let cool completely. In a blender, add tofu and cream cheese, process until smooth. In a medium mixing bowl, add tofu mixture, pineapple concentrate, blend well with electric mixer. Add pineapple extract and pudding, mix until smooth. Fold in 1 cup whipped cream. Spoon into graham cracker shell. Refrigerate. In small sauce pan, add undrained pineapple and cornstarch, stir until blended. Bring to simmer, stir until thickened. Cool, spread over tofu layer. Spread remaining whipped cream over top, garnish with pineapple chunks
Chill overnight.
Notes Yield: 8 servings
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