Creamy Dreamy Icebox Pie Recipes

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CREAMY DREAMY ICEBOX PIE



Creamy Dreamy Icebox Pie image

Cream cheese and whipped topping make this icebox pie creamy. What makes it dreamy? You get to choose the ice cream and cookie flavors.

Provided by My Food and Family

Categories     Home

Yield EMPTY

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1.5 quarts ice cream, (any flavor) - I used strawberry
1 chocolate cookie pie crust, or crumb crust of your choosing
1 pkg. vanilla creme-filled chocolate sandwich cookies, (any flavor), crumbled into chunks

Steps:

  • In mixer, beat together PHILADELPHIA 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEMON ICEBOX PIE III



Lemon Icebox Pie III image

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

Provided by Heather Simpson

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

Steps:

  • In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g

LEMON ICEBOX PIE WITH CREAM CHEESE



Lemon Icebox Pie with Cream Cheese image

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

Provided by Gran28540

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 3h45m

Yield 12

Number Of Ingredients 8

1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 ¼ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons unsalted butter, melted

Steps:

  • Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
  • Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
  • Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
  • While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
  • Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
  • Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
  • Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 g

PUMPKIN ICEBOX PIE WITH SNICKERDOODLE CRUST



Pumpkin Icebox Pie With Snickerdoodle Crust image

A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.

Provided by Anna Stockwell

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Pumpkin     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 22

For the crust:
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
1 teaspoon ground cinnamon
1/2 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg yolk
1/2 teaspoon vanilla extract
For the filling:
4 ounces cream cheese, room temperature
3/4 cup canned pumpkin purée
3/4 cup pure maple syrup, preferably dark
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon, plus more for sprinkling
1 tablespoon brandy
1 3/4 teaspoons unflavored gelatin
1 1/2 cups heavy cream, divided
Special equipment:
A 9" pie pan (not deep dish)

Steps:

  • Make the crust:
  • Preheat oven to 375°F. Butter pie pan.
  • Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
  • Beat 4 Tbsp. butter and remaining 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
  • Transfer dough to a work surface, flatten into a disc, then press into cinnamon sugar to coat both sides. Transfer to prepared pan and press evenly into bottom and up sides with a flat measuring cup. Poke holes all over the bottom with a fork, then freeze 15 minutes.
  • Bake crust until lightly golden brown, 10-12 minutes. Let cool completely.
  • Make the filling:
  • Beat cream cheese and pumpkin purée in the bowl of stand mixer fitted with the paddle attachment on high speed until smooth, about 3 minutes. Add maple syrup, ginger, nutmeg, salt, and 1/2 tsp. cinnamon and continue to beat until streak-free.
  • Meanwhile, cook brandy, gelatin, and 1/4 cup water in a small saucepan over low heat, stirring constantly, until dissolved. Stir into pumpkin mixture.
  • Using an electric mixer on high speed, beat 1/2 cup cream in a large bowl until stiff peaks form, then fold into pumpkin mixture. Pour filling into crust and smooth surface. Chill at least 6 hours or up to overnight.
  • Before serving, beat remaining 1 cup cream in a large bowl with electric mixer on high speed until soft peaks form. Top pie with whipped cream and sprinkle with cinnamon.
  • Do Ahead
  • Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.

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