Chocolate and mint are such a lovely pairing, and this no-bake treat is a perfect way to indulge. And as I always say, never miss an opportunity to beat on something with your rolling pin.
12 crushed chocolate sandwich cookies
1 tablespoon plus 1 teaspoon non-dairy margarine, melted
1 (12.3-ounce) container silken tofu
1 (8-ounce) container non-dairy cream cheese
2/3 to 3/4 cup evaporated cane sugar
1 teaspoon cornstarch
1/2 to 3/4 teaspoon peppermint extract
green food coloring (optional)
Makes 6 pies
DIRECTIONS
In a medium bowl, combine the crushed sandwich cookies and the melted margarine, stirring until combined. Divide it evenly among six 4-ounce canning jars. You can either press it into one thick bottom layer or press it down evenly on the bottom and halfway up the sides of the jars. Refrigerate.
In a food processor, place the tofu, cream cheese, ⅔ cup sugar, cornstarch, and 1/2 teaspoon peppermint extract, and process to combine. Scrape down the sides of the bowl as needed until the mixture is creamy and uniform. Taste and adjust the sweetness and peppermint as needed (remember that the peppermint flavor will get more intense as it chills). Add a couple of drops of green food coloring, if using, and mix well.
Remove the cookie crusts from the fridge and evenly spoon the peppermint cream over the top of each crust. Refrigerate for at least 2 hours before serving to allow the cream to set and the flavors to meld.