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Parve
Easy
18 Servings
Allergens 
30 Minutes
Diets
A spectacular dessert that everyone will appreciate. Yields 2 pies (18-20 portions)
2 chocolate cookie pie crusts, such as Glicks
5 eggs
1/2 cup confectioners’ sugar
16 ounces (454 grams) pareve whipping cream, such as Kineret Whipped Topping
2 tablespoons vanilla sugar
3 tablespoons Gefen Instant Vanilla Pudding mix
1/4 cup chocolate cream, nougat cream, or Ferrero Rocher cream (see note)
1/3 cup honey-roasted almond sticks, crushed
1 teaspoon amaretto liqueur, or to taste
4 large pink meringues (approx. 3 ounces/75 grams), crushed
chocolate syrup or raspberry sauce, for garnish
Beat eggs for five minutes until light and lemony. Add the confectioners’ sugar during the last minute and beat until incorporated. Add pareve whipping cream, vanilla sugar, and pudding mix and mix together well.
Divide mixture among three separate bowls (each will have approximately three cups). To the first bowl add the chocolate cream of your choice, to the second one add the almonds and amaretto, and to the third one add the crushed meringues.
Option 1: Pour half of each mixture separately onto a pie crust, piling one mixture on top of the next. Gently swirl together, as you would a marble cake. Option 2: Pour an even layer of each flavor onto a pie crust, starting with the almond flavor, followed by the chocolate, and finally the meringue one. Carefully spread each layer over the one before it.
Repeat with the second pie. Freeze both pies until ready to serve. For optimum taste and texture, remove from freezer half an hour before serving. Garnish with sauce of your choice, if desired.
Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
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Layering Is the liquid topping supposed to stiffen up to the point where the layers will be spreadable? That wasn’t my past experience with this recipe which is why I’m wondering.
In the freezer the layers should freeze and stiffen up. Did the layers stay liquidy even after being in the freezer?
Whipped Topping? Am I supposed to whip the topping prior to using it or is it supposed to be used in its liquid form?
It’s used in its liquid form.
I made this for Sukkos and it was delicious, a massive hit! 5 stars on taste
I had difficulty with the instructions. I first followed the recipe and added in the whipped topping to the beaten eggs in liquid form. The mixture was not becoming stiff. Since the instructions say that it is possible to layer the 3 layers I assumed I did something wrong. I tried it again, this time first whipping the topping and then adding it to the egg mixture. It was still too liquidy to layer but stiff enough to create a zebra effect.
Are the instructions accurate? Or was I supposed to use prewhipped topping?