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Parve
Easy
3 Hours, 30 Minutes
Diets 
Crushed sandwich cookies form the base for a creamy homemade non-dairy ice cream pie. This dessert is always a crowd-pleaser!
1 package chocolate sandwich cookies (about 30 cookies)
7 eggs, separated
1 and 1/2 cups sugar
7 ounces baking chocolate
1/2 cup margarine
2 teaspoons vanilla sugar
8 ounces Kineret Whipped Topping
2 tablespoons instant vanilla pudding
1 tablespoon coffee diluted in a drop of boiling water
Crush sandwich cookies in food processor until fine crumbs form.
Press into the bottom, and up the side of a nine-inch springform pan.
Bake at 350 degrees Fahrenheit for 10 minutes and set aside to cool.
Beat egg whites and sugar until stiff peaks form.
Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn’t cook. Mix until well combined.
Fold chocolate mixture into the snow and pour over crust. Freeze.
Whip up the dessert topping until soft peaks form.
Slowly add coffee and instant vanilla pudding until stiff.
Place into decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
Garnish with additional cookies and crumbs.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
How Would You
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Keep frozen? Is this meant to be frozen until ready to serve? Or should it just be refrigerated after the initial freezing?
I would keep it in the freezer until you are about to serve it.