Peanut Butter Pretzel Tart with Chocolate Drizzle

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2 cups crushed pretzels
¼ cup brown sugar
½ cup (1 stick) margarine, melted
1 cup pareve whip
½ cup tofutti cream cheese
½ cup peanut butter
1 teaspoon vanilla
About ¼ cup chocolate syrup, if desired

Preheat oven to 350 degrees. Mix together pretzel crumbs, brown sugar and melted margarine. Press across the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake for about 15 minutes. Cool. Beat whip until stiff peaks form. Beat in tofutti cream cheese, peanut butter and vanilla. Keep beating until mixture is smooth and fluffy. Spread across bottom of tart shell and refrigerate. When set, lift out from ban (sides will fall away but it will remain sitting on the bottom piece) and drizzle with chocolate, if desired.

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