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thecatsmother
07-21-2009, 09:29 AM
I have this freezer dessert recipe I want to make but it calls for eggs and since it doesn't get cooked/baked I'm not sure it's safe to use eggs can I substitute those egg replacements thingies in a dessert recipe?

Crust - 1 box crushed vanilla wafers
1/2 cup chopped peanuts
1/4 cup melted butter
2 tblspn. peanut butter
Mix together. Save a few sprinkles for the top. Put rest in pan and press firmly. Freeze while you make filling and topping.

Filling - 1 pkg. (8 oz.) Phili cheese
1/2 cup sugar
1/2 cup peanut butter
2 tsp. vanilla
4 eggs
1 large Cool Whip
Cream together cheese, sugar, peanut butter and vanilla. Add eggs one at a time while mixing well with beater on high.
Fold in Cool Whip. Put into crust.

Topping - Hershey's or Stafford's chocolate sauce. Add about 5 or 6 tblspn. to top. Use knife to score or marble chocolate through the filling. Sprinkle remaining crumbs on top. Freeze at least overnight. Can be served frozen or slightly thawed.

9x12 pan.

Luvmyrottnboy
07-21-2009, 09:53 AM
Omigosh that sounds wonderful!

I don't see why egg substitute wouldn't work. Give it a shot:)

MMario
07-21-2009, 10:04 AM
you could also sub in about 4 - 6 tablespoons of heavy cream (or flavoured creamer) - the eggs in this recipe are basically just to loosen up the cream cheese enough to fold in the whipped cream.

cftwo
07-21-2009, 12:25 PM
I would probably look for pasteurized eggs (my sister uses those when she makes ice cream) and use those first. The non-egg egg substitutes out there would probably not be the best choice. If you want a non-egg egg substitute, I'd probably lean toward tofu over other things like banana or applesauce - there's pretty much no flavor in the tofu, and it works as a binder like the egg would.

vaknitter
07-21-2009, 01:06 PM
That's peanut butter pie ! I :heart: peanut butter pie. I make mine without the eggs - no subbing - they really serve no purpose. You could use heavy cream as previously suggested - I have a peanut butter pie recipe that calls for heavy whipping cream (rather than cool whip) and that one comes out much richer than the cool whip one.

P.S. if you are just cooling this recipe make sure you use 10x sugar - not granulated.