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Parve
Easy
40 Minutes
Diets 
Let the season of frozen desserts begin (there’s more coming). I wasn’t trying to make a light dessert, because this definitely isn’t. Nope, one swap is not going to do it. Rather, I usually don’t like peanut butter and chocolate desserts because I find them just so heavy—so a bit lighter can mean better! (A few years ago I topped a peanut butter mousse with reduced grape juice instead of chocolate for a PB & J dessert, and I loved how it didn’t have the heaviness of peanut butter and chocolate.)
It’s fine to use either the plain or chocolate-flavored peanut butter powder.
Yield: 1 pie
1 chocolate graham pie crust
1 (8-ounce) container pareve cream cheese
1/2 cup PB2 powder combined with 1/4 cup water
1/2 cup Haddar Brown Sugar
1 and 1/2 cups nondairy whipped topping, Kineret, divided
2 tablespoons vanilla sugar or 2 teaspoons vanilla extract
1/2 cup nondairy whipped topping, such as Kineret
1/2 cup Glicks Chocolate Chips or good-quality finely chopped chocolate
3 tablespoons Gefen Corn Syrup
In the bowl of an electric mixer, combine cream cheese, PB2 mixture, brown sugar, and 1/4 cup of the whipped topping. Mix to combine; remove from mixer and set aside.
Add remaining whip and vanilla to bowl and whip until stiff peaks form. Fold the whipped topping into the peanut butter mixture, a little at a time. Pour into crust and freeze.
To make the topping, heat up the whip and corn syrup until almost boiling. Remove from heat and add chocolate chips—don’t stir! Let sit for two to three minutes (remember, no stirring), then stir until smooth. Allow to cool for 10 minutes.
Once the ganache is cooled to room temperature, pour over pie, and return pie to freezer until set. (Optionally, you can add a sprinkle of peanuts under the topping for a hidden layer of crunch.)
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