Yesterday when I was cooking, Caytie asked me what I was making and I said “icebox” pies. Her next question was , “what is an icebox?” Well, I quickly explained the history of refrigeration and then told her that these pies do not require baking. No need to heat up the house just to make a sweet treat. These pies can be made in a flash! Big flavor in minutes. You can make the crusts from scratch but honestly the store bought ones are delicious. Save some time and just grab a couple to keep in your pantry for unexpected guests or a quick dessert.
Here are 2 of my favorite recipes.
5 MINUTE ICEBOX PIE
1 pre-made graham cracker crust
1 (20 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (6 ounce) package instant vanilla pudding mix
1 small container Cool Whip
5 pineapple slices, drained well and cut in half
1/2 cup toasted coconut
maraschino cherries
In a medium sized bowl, combine the crushed pineapple (with juice), sour cream and vanilla pudding mix. Whisk together till smooth. Pour into the prepared pie crust and place into the refrigerator to chill for 4 hours. Before serving top with Cool Whip and garnish with pineapple slices, toasted coconut and maraschino cherries.
MILE HIGH BANANA SPLIT PIE
1 pre-made shortbread pie crust
8 ounces cream cheese, at room temperature
ΒΌ cup granulated sugar
1 teaspoon vanilla
1 large tub Cool Whip
3 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
1 cup sliced strawberries
1/4 cup chopped nuts
Chocolate syrup
Maraschino cherries
In a medium bowl, whisk together the cream cheese and sugar until smooth. Fold in 1/2 the container of Cool Whip until thoroughly combined. Spread the whipped mixture into the pre-made pie crust. Place banana slices layering on top of the cream cheese filling, then top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries. Cover with the remaining Cool Whip smoothing over the top. Place the pie into the refrigerator and allow it to sit 4 hours. Before serving, sprinkle with chopped nuts, drizzle with chocolate syrup and top with a maraschino cherries.