Lotus Ice Cream Pie

Ingredients 

Lotus Ice Cream Pie 

• 2 chocolate graham cracker pie crusts
• 1 (16-ounce) container parve whipped topping, such as Kineret, defrosted
• 1/2 cup Gefen Confectioners’ Sugar
• 1 teaspoon Gefen Vanilla Extract
• 1 (8-ounce) container parve cream cheese
• 1/2 (14-ounce) jar Lotus spread (creamy or crunchy)

Topping (Optional) 

• 4 ounces (about 3/4 cup) Glicks Chocolate Chips, melted
• 6 Lotus cookies, crushed

For Garnish 

• strawberry slices

Directions 

1. In the bowl of an electric mixer fitted with the whisk attachment, beat whipped topping until stiff. Add confectioners’ sugar, vanilla extract, parve cream cheese, and Lotus spread and beat on medium speed until all ingredients are fully combined, about one minute.

2. Divide evenly between the two pie crusts and smooth out with a spatula. Sprinkle cookie crumbs over the tops of both pies and drizzle with chocolate. Cover and freeze for at least two hours before serving.

3. To serve, place a slice of pie on a dessert plate and garnish with strawberry slices.