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1 and 1/2 cups crushed Manischewitz Almond Cookies
2 tablespoons margarine or butter
1 tablespoon Manischewitz Golden Honey
1/2 stick margarine or butter, room temperature
1 cup non-dairy whipping cream or heavy cream
12 ounces Glicks Chocolate Chips
1 tablespoon margarine or butter
1 teaspoon Gefen Cocoa Powder
Crush cookies in food processor with margarine or butter and honey until they resemble fine crumbs.
Press crumbs firmly into a nine-inch torte pan or shallow springform pan, forming a crust.
Bake at 350 degrees Fahrenheit until set, about 10 minutes.
In a medium-sized saucepan, bring whipping or heavy cream to a boil.
Remove from heat and add chocolate chips, margarine or butter and cocoa – mixing well to combine. Let rest for a few minutes and then pour cream mixture into crust.
Bake at 350 degrees Fahrenheit for 20 minutes or until set.
Served chilled with some parve ice cream or fresh strawberries.
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