Tofutti Cream cheese cake

Presenting Aunt Yoly's recipe that I've been wanting to try for eons::: fruity vegan cream cheese cake that's simply irresistible!

Berries seem to be in season ~ they are reasonably priced and sold everywhere. Guess I'll be making more berries recipes. Actually I love eating all kinds of fruits~ anytime~ anywhere! One small bite into any succulent fruit produces pleasure and refreshment. Sweet to the taste, not only does fruit nourish you, it cleanses your system. It is good for you! Perhaps that is why you can never eat too much...(unless you're a diabetic)

"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-contorl..." Galantions 5:22

The same is true with the fruit of the Spirit. No one will get enough of love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-contorl. Be liberal with your servings and dish it out to your friends and families. They will ripen in fertile ground where only good things can grow. It is hard to exercise it with our own sinful human nature but with God, it is possible! :)

Ingredients

A: 6c ground graham cracker crumbs, 1 cup melted margarine

B: 1, 6oz pack strawberry jello (may use agar agar/em es gel or lime flavor), 2 cup water, 1 cup pureed/blended strawberry/fruit

C: 2, 8oz pack tofu cream cheese (I like Tofutti Brand. Get trans-fatty acid free brand) , 1 cup sugar (may decrease to 1/2 cup), 1, 12 oz pack non dairy whipped cream

D: slices of fruit

Directions:

1. Mix melted margarine with graham cracker crumbs and press tightly with the base of measuring cup or palm of hand on 11'x13' baking pan. ( if you want to get the above look, use two round 8' spring form pans.)

2.Boil jello with water until melted, or add hot water into the powder mixture until it melts. Let cool and pour in blended fruit. Optional: you add also add in some of the liquid mixture into the blender to allow easy blending of strawberries.

3. Cream tofu cream cheese and sugar. Pour jello mixture in and stir well. Fold in whipped cream. Pour over graham cracker crust and refrigerate till hardened. Preferably overnight.

4. Decorate as desired- with fruits on top and serve!

**edit:**

Picture of another tofutti cream cheese cake I made on May 28, 2007

Picture of another version for Kar Wai's birthday