Saturday, April 10, 2010

Ice Box Pie

Prep time: 15 minutes Refrigeration time: 4-24 hours Easy Servings: 20

16 oz. cream cheese, room temperature
1 4oz. gelatin packet, (any flavor) *
1 ½ cups water
1 14oz. can sweetened condensed milk
16 oz. whipped topping, and extra for top of pie, if desired.
2 prepared graham cracker crusts

Dissolve gelatin packet in 1 cup of boiling water. Stir until fully dissolved, about 2 minutes. Add to that ½ cup cold water and stir to combine. In a large mixing bowl combine cream cheese and gelatin with a hand mixer until smooth. Add condensed milk and combine until fully incorporated. Fold in whipped topping gently until fully incorporated. Divide evenly among two prepared graham cracker crusts*. Refrigerate at least four hours, or overnight. At this point you can top pie with extra whipped topping, berries, or leave bare. Slice each pie into 10 servings and enjoy! This refreshing pie is perfect for those hot summer days when the last thing you want to do is heat up that oven!

* If you prefer to make your own graham cracker crust, crush 4 cups of graham cracker and drizzle ¾ cup melted butter over this. Stir until all graham is dampened, then divide evenly among two pie tins and press into the sides and bottom to form a crust.

* For a low fat, low sugar version, substitute sugar-free gelatin and light or fat-free whipped topping and substitute condensed milk with ¼ cup honey.