Today I have a wonderful spring and summer recipe to share with you. Are you a fan of Ice Box Pies? I love them! Not only do they taste good, but they're also quite simple to make. Ice box pies require no cooking or baking making them the perfect summer treat! This comes in handy when it's just too hot to turn the oven on, but you still want a delicious dessert.
My favorite Ice Box Pie flavors are lemon and Oreo, but strawberry is also wonderful. The other day I was in a pie making mood, so I whipped up this Quick & Easy Strawberry Ice Box Pie in no time. The temperature in Texas is just starting to warm up, so this was a nice refreshing after dinner treat.
By far my favorite recipes are vintage recipes, and ice box pies fall right into that category and never go out of style. If you're looking for a quick and easy dessert or something easy to prepare for Memorial Day I think this ice box pie would be perfect. If you do decide to make this recipe keep in mind that this pie needs to be prepared a full day before serving, so plan accordingly.
The original filling recipe called for cream cheese and sweetened condensed milk, but I decided to substitute with Marzetti's® Strawberry Cream Cheese Fruit Dip . The end result was delicious! Marzetti fruit dips are wonderful paired with fruit, used in dessert pizza's, added to pies or even combined in a frosting recipe.
Process strawberries in a food processor or use an immersion blender until finely chopped. In a large bowl add the strawberry fruit dip, chopped strawberries and gelatin; mix until combined (I just used a wooden spoon). Beat 3/4 cup of whipping cream at high speed until soft peaks form.; gently fold whipped cream into the strawberry mixture.
Spoon mixture into prepared crust. Cover and freeze for 8 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add the powdered sugar and vanilla extract; beating until soft peaks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm. Remove pie from freezer 45 minutes before serving. Store any leftovers in the freezer.
Quick & Easy Strawberry Ice Box Pie
{mommyskitchen.net}
For the crust:
2 - cups finely crushed pretzel sticks
1/3 - cup butter, melted
1/4 - cup packed brown sugar
for the filling:
2 - cups strawberries, hulled and sliced
1 - (13.5 oz) container Marzetti Strawberry Cream Cheese Fruit Dip
3 - tablespoon strawberry Jell-O powder
3/4 - cup whipping cream, whipped
for the whipped cream topping:
1 1/4 - cups whipping cream
1/3 - cup powdered sugar
1/4 - teaspoon vanilla extract
Preheat oven to 350 degrees. Stir together the first 3 ingredients. Firmly press on bottom, up sides of a lightly greased 10 inch pie plate. Bake 10-12 minutes or until lightly browned. Remove from the oven to a wire rack, and cool completely about 30 - 45 minutes.
Process strawberries in a food processor or use an immersion blender until finely chopped. In a large bowl add the strawberry fruit dip, chopped strawberries and gelatin; mix until combined (I just used a wooden spoon).
Beat 3/4 cup of whipping cream at high speed until soft peaks form.; gently fold whipped cream into the strawberry mixture, and spoon into prepared crust. Cover and freeze for 8 hours or until firm.
Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add the powdered sugar and vanilla extract; beating until soft peaks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm.
To serve remove from freezer 45 minutes before serving. Keep pie stored in freezer.
Cook's Note: You can substitute a 9 inch store bought graham cracker crust or use a homemade graham cracker crust in place of the pretzel crust.
Recipe yields: 1 - 9 inch pie
Serves: 8
This post is a sponsored post by Marzetti®. I have partnered with Marzetti to share recipe ideas using their products throughout the year. Opinions stated above are entirely my own. For more great recipes follow Marzetti on facebook and pinterest or visit Marzetti Kitchens!
13 comments
A cool, refreshing dessert on a hot Texas day...........couldn't ask for anything better.
I'm always on the look-out for cool desserts when it's so hot outside. Have never tried or had the Marzetti Strawberry Cream Cheese Fruit Dip so good opportunity to give it a try.
Do have a question>
If you only use 3T. of jello powder; what do you do with the remaining powder? Is there enough to make a 2nd pie? If so, I would make up 2 pies right away.
Thanks for sharing this 'cool' recipe.
ColleenB. ~ Texas
I usually just save the rest of the jell-o in a zip lock bag. The box measurements are 3 oz, so I Googled how many oz are in one tablespoon and it is 1.5 oz's, so there is enough for 2 pies. I was thinking if you used the regular Marzetti cream cheese fruit dip you could also go with another flavor such as blueberry or lemon. Just change out the jello flavors and fruit.
@Carol, if you use frozen strawberries make sure they are drained really well.