Tuesday, May 26

Ice-Cold Icebox Desserts

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Cool down from the Tennessee heat with sweet refrigerated treats

When it’s humid and hot, an ice-cold dessert is sweet relief after a day of fun outside. These desserts are refreshing on their own and can incorporate fresh seasonal fruits. Chill out deliciously!

Vanilla Wafer Crust for Icebox Pies

1 (11-ounce) box vanilla wafers, divided
¼ cup powdered sugar
¾ cup unsalted butter, melted

Place half of the vanilla wafers in a food processor. Make sure to use all of those that are broken for this step. Pulse until finely ground, and add the sugar, pulsing to blend. Add the butter a bit at a time, pulsing until the mixture holds together. Transfer to a 9-inch pie plate and press in the bottom. Arrange the remaining whole wafers around the inside edge of the pie plate.

Alternative: Grind all the wafers and press the crust on the bottom and up the sides of the pan.

Lemon Blueberry Pie

Yield: 8 servings
1 (3-ounce) package lemon gelatin
⅔ cup boiling water
1 cup ice-cold water
1 (8-ounce) container frozen whipped topping, thawed
1 Vanilla Wafer Crust for Icebox Pies
2 cups fresh blueberries, divided

Place the gelatin in a mixing bowl and add the boiling water. Stir well to completely dissolve. Add the cold water and stir for 1 minute or until thickened. Whisk in the whipped topping and refrigerate for 20 minutes. Meanwhile, prepare the Vanilla Wafer Crust and scatter ½ cup of the blueberries over the top of the crust. Spread the lemon filling over the top and refrigerate until ready to serve, topping with the remaining blueberries.

Fresh Raspberry Icebox Pie

Fresh Fruit Icebox Pie

Yield: 8 servings
2 cups capped and sliced fresh strawberries, peaches or raspberries
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, softened
4 tablespoons plus 1 teaspoon strawberry, peach or raspberry gelatin
2 cups heavy cream, divided
1 Vanilla Wafer Crust or graham cracker crust
⅓ cup sugar

Place the fruit in a food processor and puree. Transfer to a mixing bowl and add the condensed milk, cream cheese and gelatin. Beat at medium speed of an electric mixer until smooth. In a separate bowl, beat ¾ cup of the cream at high speed until soft peaks form. Gently fold into the fruit mixture and transfer to the prepared crust. Cover and freeze for 8 hours or until firm.

To serve, beat the remaining cream at high speed of an electric mixer for 1 minute. Gradually add the sugar, beating until soft peaks form. Spread over top of pie and freeze for 1 hour before slicing and serving.

Peanut Butter Pie

Yield: 8 servings 4 ounces semisweet chocolate, chopped
2 cups heavy cream, divided
1 Vanilla Wafer Crust or graham cracker crust
1 (8-once) package cream cheese, softened
1 cup creamy peanut butter
½ cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
Chopped unsalted peanuts for garnish

Place the chocolate and ½ cup of the cream in a glass bowl. Microwave on low power for 2 minutes or until the chocolate is almost melted. Stir every 30 seconds until the mixture is smooth. Spread mixture on the bottom of the prepared crust and set aside.

In the bowl of an electric mixer, combine ¼ cup of the cream, cream cheese, peanut butter and brown sugar. Beat at medium speed until light and fluffy. Set aside.

In a separate bowl, beat together the remaining cream and the extract at high speed until stiff peaks form. Fold half into the peanut butter mixture. When blended, add the remaining cream mixture and transfer to the pie plate. Spread evenly over the chocolate layer. Cover and refrigerate 8 hours before slicing and serving.

Chocolate Mint Icebox “Cakes”

Yield: 6-8 servings
¼ cup heavy cream
1½ teaspoons sugar
¼ teaspoon peppermint extract
¾ cup sour cream
1 (9-ounce) package chocolate wafers
1 teaspoon cocoa powder

In the bowl of an electric mixer, combine the cream and sugar.

Place the bowl along with the beaters in the freezer for 10 minutes. Meanwhile, in a separate bowl, stir together the extract and sour cream. Set aside.

Whip the heavy cream mixture until stiff peaks form. Gently fold in the sour cream mixture.

Working on a jellyroll pan, spread 1 teaspoon of cream on top of each wafer and assemble in stacks of 5. Spread the remaining cream on top of each stack. Position several juice glasses around the stacks and cover with plastic wrap. Refrigerate at least 4 hours and up to 8 hours. Transfer the cakes to serving plates and sift the cocoa over the top. Serve immediately.

Pick Your Dream Pie

Use different flavor “enhancements” to make different pies!

Yield: 8 servings
1 (0.14-ounce) envelope unsweetened drink mix
1 tablespoon water
1 tablespoon enhancement (see below)
1 (6-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1½ cups heavy whipping cream, whipped
1 Vanilla Wafer Crust or graham cracker crust


With lemonade drink mix, add
1 tablespoon lemon juice
With orange drink mix, add
1 tablespoon orange juice
With strawberry drink mix, add
1 tablespoon strawberry ice cream topping

In a small bowl, combine the drink mix and water. Stir in the enhancement until smooth. In the bowl of an electric mixer, beat the cream cheese until fluffy. Stir in the drink mixture, sugar and extract and increase the speed to medium-high. Fold in the whipped cream and spread evenly into the crust. Chill for at least 2 hours before slicing and serving.


About Author

Tammy Algood

Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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