Parve Cheese Mousse with White Viennese Crunch

Recipe By Esther Deutsch

Ingredients (9)

1 (8-ounce) container Gefen Non-dairy Whipped Topping

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Gefen Whipped Topping
2 (8-ounce) containers non-dairy cream cheese, like Tofutti
1/2 cup sugar
1 tablespoon vanilla sugar
4 eggs
1 tablespoon lemon juice
1/2 teaspoon Gefen Vanilla Extract

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Gefen Pure Vanilla Extract
2 store-bought Glicks Chocolate Pie Crusts

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Glicks Pie Crust
14 pieces white Viennese crunch, chopped

Preheat the oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat whipped topping until peaks form.
Add cream cheese and beat on medium speed. Slowly add sugar. Add eggs, one at a time, lemon juice, and vanilla extract while mixing on medium speed until mixture is evenly combined.
Pour mixture into two pie crusts. Bake for 45 minutes, or until set.
Allow to cool for five minutes. Top both pies with chopped Viennese crunch. Cool completely and refrigerate overnight before serving.

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