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Parve
Medium
24 Servings
Allergens 
6 Hours
Diets
This dessert has a few steps, and you do need to wait in between for each layer to freeze, but special occasions call for special desserts. This scrumptious ice cream pie with chocolate topping is even gluten free!
1 cup shredded coconut
2 and 1/2 cups rice crispies, crushed (use gluten-free if needed)
3/4 cup brown granulated sugar
1 cup ground walnuts
5 ounces melted margarine
10 ounces Kineret Non-Dairy Whipped Topping
1 (3-gram) packet coffee whitener
1 instant vanilla pudding
1 teaspoon vanilla sugar
2 ounces baking chocolate
4 ounces margarine
3 eggs, separated
1 teaspoon vanilla sugar
1 and 1/2 cups confectioners’ sugar
1/2 cup chopped walnuts
Place dry ingredients into nine- by 13-inch pan.
Pour melted margarine over dry ingredients. Mix well.
Bake for 20 minutes until golden brown, stirring occasionally.
Beat whipped cream until stiff.
Add remaining ingredients at low speed.
Pour over crust and freeze.
Melt chocolate with margarine. Cool and set aside.
Beat egg whites until stiff.
Lower speed and add egg yolks and sugars.
Add chocolate mixture and walnuts by hand.
Pour over ice cream. Freeze.
Photography and Styling by Tamara Friedman
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