Ditch the Oven and Use your Freezer
June 23, 2013
I can tell it's summer when I open the door and it feels like a hot, wet, heavy blanket is being thrown over my head. But it gives me the perfect excuse to stay inside and work on picnic recipes and 4th of July recipes.
Let's do some baking. And cooking. And napping.
I've been in the mood to bake a fruit pie and serve it a la mode. However, I can't bear to turn on the oven when it's sticky hot out there so the need to keep it cool is how this no-bake dessert came to be.
The beauty of the recipe is that it can be changed to suit any holiday, theme, flavor, anything! You just need five key ingredients, but you can use any variety of each.
Creamy Dreamy Icebox Pie
1 pkg. (8 oz.) PHILADELPHIA Original Cream Cheese (Important: should be at room temperature)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. chocolate sandwich cookies, crumbled into chunks (any flavor)
1 chocolate cookie pie crust (or crumb crust of your choosing)
1.5 quart ice cream (any flavor) - I used strawberry
In mixer, beat together PHILADELPHIA Original Cream Cheese and COOL WHIP Whipped Topping until smooth. Mix ice cream in and combine just until ingredients are smooth and workable. Spread half of the mixture into the pie crust and smooth out.
Sprinkle the chocolate sandwich cookie crumbles over the entire ice cream layer. Be generous, because you want the cookie layer to show when you cut the pie.
Spoon the remaining ice cream mixture over the top of the cookie crumbles, and carefully spread all the way to the edges, smoothing as you go. Place pie in freezer for at least 2 hours before serving.
*Note: Depending on how high you heap your ice cream, you may have a little of the mixture left over. Freeze and enjoy later if you do!
The filling is so creamy, cool and delicious and has just the right amount of sweetness to balance the semi-sweet bite of the chocolate cookie crumb crust.
For more recipes and ideas, visit my blog at www.anutinanutshell.com.