So Delicious Dairy Free Salted Caramel Cluster (or sub your favorite flavor)
So Delicious Dairy Free CocoWhip (Original, ~ 2 containers)
food dyes* (for the rainbow colors)
*I like using all natural food dyes, like these powders from Suncore Foods... or these from McCormick.
Take out the 2 pints of frozen non-dairy dessert and let them thaw on the countertop for 20 – 30 minutes.
Meanwhile, combine all of the crust ingredients in a food processor. Blend until a dough forms and individual pieces of the cashews are pretty small. Press the nutty dough into the bottom of a 10” round pie pan, or 9x9 square. Freeze for 20 min.
Remove pie plate from freezer and spoon on the thawed non-dairy frozen dessert into an even layer. Put back in the freezer for 30 minutes.
Meanwhile, divide your CocoWhip into 5 bowls. Use natural food dye to mix up different colors. I used: pink, purple, blue, orange, and yellow.
When the ice cream layer is re-frozen (usually after about 30 min), spoon on differently dollops of each color in a haphazard pattern. Then, use a knife or the back of a spoon to swirl them all together into a rainbow pattern.
Freeze for another 20 – 30 minutes (or even overnight).
Slice and serve. If it’s too hard, let it sit out on the counter for 10 minutes before slicing.