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Parve
Medium
10 Servings
Allergens 
1 Hour
Diets
This is the perfect dessert to keep in your freezer so when last-minute company shows up, it will look like you worked all day in the kitchen. In reality, it only takes about 10 minutes to make. The rich flavors will definitely have your guests asking for the recipe.
18 chocolate sandwich cookies
3 tablespoons Smart Balance/margarine, melted
8 ounces non-dairy whip topping, such as Kineret
1 (8-ounce) container parve cream cheese
1/4 cup parve hazelnut spread
1/4 cup Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit.
In a food processor fitted with the S-blade, crumble cookies. Alternatively, place cookies in a Ziploc bag and crush with a rolling pin. The smaller the cookies are crushed, the better they will stick together and form a crust.
Add melted margarine and mix well.
Remove two tablespoons of the mixture and place in a pan for topping later.
Firmly press remaining cookie mixture into a nine-inch springform or tin pan.
Bake crust and crumbs for five minutes.
Allow crust to cool before filling.
In the bowl on an electric mixer, beat whipped topping until peaks form.
Add parve cream cheese, hazelnut spread, and confectioners’ sugar. Continue to mix until mixture is smooth.
Pour into crust and top with crumbs.
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