1 1/4 pounds soft tofu
3/4 cup semi-sweet chocolate chips, melted
Sliced kiwi, strawberries, and/or raspberries
25 vegan chocolate sandwich cookies
1/3 cup margarine, melted
CRUST: Break up cookies by hand, then in a food processor, grind the cookies into crumbs. Pour into a mixing bowl, add the melted magarine, and stir. Press the mixture into a 9-inch pie plate. Refridgerate for 30 minutes before filling.
FILLING: In a blender, puree the tofu to a smooth paste. Add the melted chocolate and blend thoroughly. Pour into pie crust and chill for at least 2 hours. Garnish with the sliced fruit before serving.