Minty Mudd Pie

Crust

Ingredients:

1/4 cup melted EB or vegan margarine

22 oreos, finely ground (approx. 1 1/4 cup crumbs)

Directions:

1)Crush oreos.

2)Stir in melted marg.

3)Press firmly into pie pan and bake at 350 for 10 minutes. Cool.

2 Layer Filling

Ingredients:

2 Deep Forest Mint chocolate bars, broken into pieces

1/2 cup vegan choc chips

1 box silken tofu

1/2 container tofutti

2 TB EB or vegan margarine

2 cups powdered sugar

1/2 tsp peppermint extract

Topping

1 cup vegan choc chips melted or chocolate shavings, mint leaves, etc….as garnish.

Directions:

1)Blend silken tofu until smooth in processor.

2)Melt chocolate bars and 1/2 cup choc chips in microwave until smooth. Stir every 30 seconds to prevent burning.

3)Pour melted chocolate into processor with tofu. Blend until fully incorporated.

4)Pour chocolate mixture into crust and chill until firm (about 2 hours).

5)To make mint crème layer, blend tofutti cream cheese with EB.

6)Blend in peppermint extract.

7)Slowly blend in powdered sugar 1/2 cup at a time.

8)Spread on top of chocolate layer and chill.

9)Drizzled on melted choc chips as garnish.