#frozenpie

I want Susie and Noelle to have a happy little relationship and even get married, and I want Carol to be ABSOLUTELY dissaproving of it (at first, but slowly it goes away, but a part of it is still there, like resentment) and Toriel to be like "Oh! They're together? Oh, okay, uhm,,,,,,"

But not because they're homofobic.

But because Susie and Noelle remind them of a distant past, something that is sweet but yet bitter to remember.

A delicious and creamy frozen peanut butter pie that is low in Weight Watchers Freestyle points.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup unsweetened almond milk. 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup powdered erythritol. 1/4 cup unsweetened almond milk. 2 cups non-dairy whipped topping.

Instructions: Cracker crumbs and 1/4 cup almond milk should be mixed together in a bowl. Put it in a 9-inch pie pan and press it down. Blend peanut butter, maple syrup, vanilla extract, erythritol powder, and 1/4 cup almond milk together until smooth in a different bowl. Add the whipped topping and mix it in well. Put the mixture on top of the crust and spread it out evenly. Put it in the freezer for at least four hours, or until it gets hard. Cut and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the luscious combination of chocolate and raspberry with this vegan no-bake frozen pie. Creamy chocolate filling meets tangy raspberry swirls in a crispy cookie crust, creating a delightful dessert perfect for any occasion.

Ingredients: 2 cups vegan chocolate cookies, crushed. 1/4 cup coconut oil, melted. 1 1/2 cups vegan dark chocolate chips. 1 cup full-fat coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups frozen raspberries. 1 tablespoon cornstarch. 2 tablespoons water. Fresh raspberries for garnish.

Instructions: In a bowl, mix crushed cookies with melted coconut oil until combined. Press into the bottom of a 9-inch pie dish to form the crust. Place in the freezer while preparing the filling. In a saucepan, melt the chocolate chips over low heat. Stir in coconut milk, maple syrup, and vanilla extract until smooth. In a separate small saucepan, cook frozen raspberries over medium heat until softened, then mash. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the raspberries and cook until thickened. Pour the chocolate filling over the cookie crust. Spoon the raspberry mixture over the chocolate filling and swirl with a knife. Freeze the pie for at least 4 hours, or until set. Before serving, let the pie sit at room temperature for a few minutes. Garnish with fresh raspberries. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes