Graham Cracker Crust:
12 sheets of cinnamon graham crackers
2 Tablespoons Earth Balance natural buttery spread melted
1 Tablespoon ground flax seed (Optional)
2-8oz. Tofutti Cream Cheese
1.5 Cups Non-Dairy Whipped Cream
1/3 Cup any vegan sugar (1/2 for sweeter)
10 Sliced strawberries (Optional)
1 Cup blueberries (Optional)
Preheat oven to 375. In a zip-lock baggie smash graham crackers to fine crumbs with a rolling pin. Pour in buttery spread (& ground flax seed) Mix well with spoon until crumbly. Press into 9" pie pan or 8x8 baking pan. Bake for 7-10 minutes.
While crust is baking..
Mix Tofutti cream cheese, whipped cream, and sugar with hand mixer on high for about a minute until well blended.
After crust is done baking, pour in the filling. Top with strawberries & blueberries or any fruit of choice. Refrigerate for 2 hours.