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Black Forest Icebox Pie

I had some friends coming over and I wanted to serve something sinful. It was over 100 degrees here in Albuquerque so I certainly did not want to heat up the house by cooking anything. I love cherries and chocolate so I made my favorite chocolate cookie crust using the Trader Joe's brand Jo-Jo cookies. I also had a jar of Trader Joe's cherry pie filling so I was set. I usually prefer to bake the crust for about ten minutes but the softer crust of the non-baked version works well with this filling.

You can make a large variety of desserts with this recipe, just change the crust and the topping and you have a completely different taste and presentation. You can use any flavor sandwich type cookie or even a plain old graham cracker crust, they are all good.

This recipe makes a creamy pie filling with just a hint of tart to balance out the sweet cherry topping.

Ingredients

 2 sleeves Trader Joe's Jo-Jo or Oreo brand cookies with middles
 1/4 cup melted butter
 8 ounce cream cheese
 1 can sweetened condensed milk
 1/3 cup lemon juice
 1 1/2 teaspoons vanilla
 1 can cherry pie filling

Directions

Crush cookies in a food processor or smash them in a zip top plastic bag. Mix with the melted butter and press into an 8 inch pie pan or other pan of similar size. Do not push too hard while pressing the crust into the pan so it remains easy to eat with a fork. For best results chill the crust for about thirty minutes before filling. Beat cream cheese until softened, add the sweetened condensed milk, lemon juice and vanilla and blend well. Pour into chilled crust and chill for three to four hours in the refrigerator until firm enough to cut. Top with the cherry pie filling and serve. Store leftovers in the refrigerator for up to three days.

Serves: 6
Cookies Cream_Cheese Sweetened_Condensed_Milk Lemon_Juice Cherry_Pie_Filling No-Cook Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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