dairy-free ice cream dessert for your child's birthday can be tricky, especially when you are used to shopping the dairy fresh aisle. But birthday requests must be granted, and I'll even hide a tub of Cool Whip in my cart if need be. The irony? This chemically-enhanced dessert is delicious and, I believe, vegan. Sort of. (Just don't call it Monsanto pie because they will find you.) These are the sacrifices we parents make for our children.
Frozen Chocolate Peanut Butter Pie
Serves 8 - 12
6 ounce Oreo Pie Crust
8 ounces Cool Whip
1 cup crunchy peanut butter
2 teaspoons vanilla
1/2 cup chocolate hazelnut butter
1 pint chocolate sorbet
8 ounce package Reese's Peanut Butter Cups Minis
Use processor to combine Cool Whip, peanut butter, and vanilla. Spread
evenly into pie crust and place in freezer until set; about half and
Bring chocolate hazelnut butter to room temperature and mix to spreading
consistency. Spread over frozen pie and return pie to freezer. Remove
sorbet from freezer for about 20 minutes or until it comes to a
spreadable temperature. Layer sorbet over pie and garnish with mini
peanut butter cups. Freeze until sold at least 2 hours.
Remove pie from freezer about 20 minutes before serving. Warm knife with hot water after each slice.