HOW TO MAKE A NON-DAIRY ICE CREAM STYLE BIRTHDAY CAKE
Purchase two or more 500 ml tubs of your favourite TOFUTTI PREMIUM® non-dairy frozen dessert, flavours including Vanilla, Chocolate, and Vanilla Almond Bark® and remove from the freezer and let sit on the counter for about 15 to 20 minutes to soften.
To make the crust:
In a food process, whirl together vegan cookies with 2 to 3 Tbsp of vegan margarine or oil to make approximately 2 cups of crumbs. The mixture should be crumbly and hold together slightly when pressed together with your fingers. Pour mixture into the bottom of a lightly greased 10 inch spring form pan and press down. Bake in 350 degree F oven for 10 to 12 minutes. Cool completely.
Set cooled pan on counter. Use an ice cream scoop to dish out TOFUTTI PREMIUM® non-dairy frozen dessert, and spread over crust using Vanilla or Chocolate flavours and then repeat layers alternating flavours until the layers are three quarters of the way up the sides of the pan. Cover with plastic wrap and place cake in the freezer until serving time.
At serving time, let the cake sit on the counter for approximately five minutes to soften slightly. Set the frozen cake on a large circular plate or platter. Wet a large bread knife and carefully run the knife around the edge of the frozen cake to free it from the sides of the pan. Release the spring closure on the spring form pan and carefully remove it from the cake. Using the knife, gently saw along the base of the cake along the bottom of the crust and remove the metal base of the pan (or leave the ring intact). Dip the knife in cold water and carefully cut the cake in thin slices. Garnish with fresh strawberries or a drizzle of chocolate sauce. Happy Birthday!