Peanut Butter Mousse Pie – GFCF
September 25, 2016
Peanut Butter Mousse Pie - GFCF
2 pkgs Ktoos GF Oreos (has a small amount of soy lecithin) or make your own
1/2 cup melted Earth Balance SF margarine or coconut oil
1/2 teaspoon salt
Using a food processor or a ziploc bag and a rolling pin, crush the cookies (with cream filling) into crumbs, mix with salt and margarine/oil. Press onto bottom and sides of springform pan. Set aside.
Whip peanut butter, cream cheese, sugar together until smooth, fold in softened cocowhip and broken PB cups. Spoon into crust, cover and refrigerate 6 hours or overnight.
To serve, run sharp knife around edges to loosen from pan, then open springform and remove sides. Slice and serve.