Pineapple Pecan Pie & Parfait

Ingredients:

8-inch vegan pie crust or four 5-inch tart shells, baked and cooled (if making pie or tarts)

8 ounces Tofutti Better Than Cream Cheese

1/2 cup sugar

1 tablespoon DeKuyper Peachtree or Crème de Bananes Schnapps

1 teaspoon vanilla extract

1-20 ounce can crushed pineapple, drained and squeezed out in a dish towel (squeeze until no moisture is released and pineapple is about 1/3 it’s original volume to avoid a runny filling)

1/2 cup coarsely chopped pecans, use more for garnish

1 cup vegan whipped topping

Garnishes: additional vegan whipped topping, maraschino cherry halves or slivers, finely chopped pecans

Directions:

In bowl of electric mixer fitted with paddle or whisk attachment, beat Tofutti Better Than Cream Cheese until creamy. Add sugar, schnapps, and vanilla. Continue beating until sugar dissolves and is no longer grainy.

Mixture will be smooth and creamy-fluffy. Break-up pineapple, which will be the consistency of cookie dough after removing moisture, into mixture, add 1/2 cup pecans, and gently fold together until evenly distributed.

Spoon filling into prepared pie or tart crusts or into parfait or shot glasses and chill, covered, for several hours. Garnish with additional vegan whipped topping, maraschino cherry halves or slivers, and finely chopped pecans.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.