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Added January 30, 2002 | Recipe #18488
Showing 1-2 of 2
on September 12, 2008
I used Lite Firm Silken Tofu for this, regular cream cheese and an extra 1/2 banana. It's very good, but not as solid and thick as regular cream pies. I don't think you'd fool any hard core tofu haters. The pineapple and nuts are what really make this pie! I also added some flaked coconut on top which was perfect for this. Next time I'll try mixing some coconut through the tofu to thicken it a bit. I'd also like to try this method with mango and see what happens! Thanks Lennie!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #339271
on August 02, 2006
I made this and it got rave reviews. Very easy, worth noting that the 2hr prep includes the time it takes to chill. Actual mixing time-- 5 minutes tops. The only hard part is tracking down the ingredients (tofutti makes a soy cream cheese) I did modify it by adding an extra banana. I've made it twice, because everyone loved the first batch and finished it off and asked that I make another the next day. Enjoyed not just by my dairy-intolerant sister.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (109 g)
Servings Per Recipe: 8
The following items or measurements are not included:
soy cream cheese