Ice Cream Pie

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  • 1 pre-baked graham cracker crust
  • 1 pint strawberry non-dairy frozen dessert (rice Dream or Tofulatti are the two brands I have tried)
  • 2 cups frozen, unsweetened strawberries
  • 1 box (about 300 gr) of soft tofu


Pour into the pre-baked graham crust and stick in the freezer for 2 hours, minimum, until the strawberry filling has re-frozen. About halfway through freezing you can decorate the pie with some halved strawberries, if you like. Serve with a dollop of tofu whipped cream, if desired.

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