A delectable dessert that will remind you of a certain peanut butter cup!
Crust:
1 graham cracker crust or chocolate cookie crust
Filling:
1 cup peanut butter
3/4 cup sugar
6 oz vegan cream cheese (Tofutti Better Than Cream Cheese)
3 tablespoons melted margarine
1 tablespoon vanilla
1 cup non-dairy whipped topping
Chocolate Topping:
1/4 cup soy creamer or soymilk
4 oz semisweet chocolate
1 tablespoon margarine
Combine peanut butter, sugar, cream cheese, margarine, and vanilla. Blend until smooth. Fold in whipped topping. Fill pie crust.
Melt creamer, margarine, and chocolate. Spread over pie. Chill for 3 to 4 hours before serving.