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Parve
Medium
12 Servings
Allergens 
6 Hours
Diets
A delicious and creamy dessert.
6 egg whites
1/2 cup sugar
2 (10-ounce) cartons whip cream or 20 ounces Kineret Whipped Topping
1/2 pound baking chocolate
2 tablespoons Gefen Crunchy Peanut Butter
3 cups cornflakes (use gluten-free if needed)
1/2 cup pecans, ground and roasted
1/2 cup ground coconut (optional)
7 ounces truffle-filled chocolate
1/3 cup Gefen Peanut Butter
1/2 cup slivered almonds
2 and 1/2 cups rice crispies, crushed (use gluten-free if needed)
Beat egg whites and sugar until stiff. Set aside.
Beat whip cream until peaks form. Combine with beaten egg whites, mixing gently.
Freeze.
Melt desired chocolate and peanut butter.
Add remaining ingredients, mixing well. Spread onto lined cookie sheet and set aside to harden.
When crunch is hardened, chop in processor.
Mix half of crunch into semi-frozen ice cream and spread remaining half on top.
Photography and Styling by Tamara Friedman
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This was not a hit by us. Made crunch number 2.