Ingredients:
Crust
- 150 g chocolate wafer biscuits, finely crushed
- 1/4 cup toasted peanuts, chopped
- 100 g dark chocolate, melted
Filling:
- 8oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup non-dairy whip topping, chilled
- 1 can Jolly Peach Halves 825g, cubed
Topping:
- 1 can Jolly Cow Condensada, can should be boiled for 3-4 hours to make the dulce de leche
- 3 tbsp toasted peanuts, chopped
Procedure:
- To make the crust, combine crushed chocolate wafer biscuits, chopped toasted peanuts and melted dark chocolate in a bowl. Press mixture into bottom and sides of a 9-inch pie or tart pan. Place in the freezer until set.
- To make filling, place cream cheese, powdered sugar and vanilla extract in a bowl. Beat with electric mixer or spatula until smooth. In another bowl, beat non-dairy whip topping with electric mixer or whisk on high speed until stiff peaks form. Fold cream cheese mixture into whipped topping until well blended.
- Pour mixture into crust and spread evenly. Arrange chopped Jolly Peach Halves over pie. Chill for 3 hours.
- Sprinkle with toasted nuts and drizzle with dulce de leche before serving.