1 ice cream cake.
1. Unwrap ice cream cake.
2. Put in damp dark warm place.
3. Wait a couple weeks.
I made a yummy pareve cheesecake with three containers of tofutti “better than cream cheese” one Tofutti “sour cream,” 4 eggs, two tsp vanilla, a TBS of cornstarch and a cup of sugar. I mixed it all then melted a bag of pareve chocolate chips and added it to about a third to half of the batter. I poured both of the alternating batters into grahama cracker crusts (enough for 2 pies, one of them a deep dish one), then cut through them with a knife, to marbleize the batter, and baked at 350 until there was just a very slight jiggle in the center of the pie (don’t recall how long that was, but check after 45 minutes). I shut the oven, left the cake in for another 1/2 – 3/4 hour, and then took it out to continue cooling on a rack, after which I chilled it overnight. HUGE hit!!!!! My son who will NOT eat cheesecake, ate TWO large slices of the pareve one.
Pareve Cheese Cake recipe:
1. Take pareve ice cream cake.
2. Add lemon juice.
3. That’s all. It’s just acidic pareve ice cream.
Well, you’ve probably never tasted oomis’.
What’s with this emphasis on gashmiyus. One might be
mikayem an asey on shavuos but now is at least Baal tosif
TY, DY ! 🙂
There is no such thing as too much gashmius when you eat cheesecake. We have a mitzvah v’samachta b’chagecha. I am almost certain it says somewhere,”Ein simcha, ella b’cheesecake v’shokolad.” V’chulei.
Perhaps Popa should eat pizza on Shavuos instead. I know it’s not sweet, but some people are “unreformable”… And hopefully he’ll at least have a Simchos Yom Tov.