Today is reveal day for our Recipe Swap group. The group is run by Christianni of The Burwell General Store. Each month we make over a vintage recipe she chooses for us. The goal is to change 3 things about the recipe and make it into something else. I love the challenge of this. I have to admit this month I am cheating a bit and turning it into something easy. It’s too darn hot to cook, turning on the oven is not permitted in the Bee household right now. We would melt. So I needed to turn it into something that did not require cooking or melting my family members. Wait, that just sounds monumentally wrong. Moving on. It’s also a holiday in Canada today, a civic holiday but a holiday none the less. So on holiday weekends the last thing you want to do is anything at all. So this is what you get when you cross hot with lazy. Lemon IceBox Pie.
The original recipe was for a Lemon Sponge Pie. Which actually sounds really good. Well, except for the part about turning on the oven for 45 minutes. Not gonna happen folks. Maybe in the fall but for now not a chance in steaming hot H…E…double hockey sticks. Below you can find the original and see why I love it, but also why I chose to make it a no bake recipe. 45 freaking minutes….I’d be in a puddle…on the bottom of the floor….and no one likes a lunatic puddle.
Sounds really good right. I may try it out once the weather cools down. I love the description of the restaurant being “charming”, not a word you hear much these days. Unless you’re watching a Disney movie. Has anyone figured out how Prince Charming was involved with so many Disney Princesses? The dude gets around. Okay, so we’ve determined:
I think Prince Charming is a giant DB.
Yup, that about sums it up. Enjoy some pie!
- 1 cup graham crumbs
- 3 tablespoons butter
- 2 boxes of Jello Lemon Pudding dry (99 gram packages)
- 4 cups of milk
- 1/2 tub of Cool Whip 1 L
- 1/2 tub of Cool Whip 1L
- optional: sprinkles
Melt butter in the microwave. 3 tablespoons should take about 30ish seconds.
In a bowl combine graham crumbs and butter, stir until well combined.
Press into a pie plate that you've already sprayed with non-stick spray. Tamp it down with the underside of a glass. Works really well.
Mix the dry pudding mixes with 4 cups of milk.
Once it's thick and creamy, add the cool whip and mix until well combined.
Pour this over top of the pie crust.
Pour cool whip on top of filling. Smooth out.
Garnish the top with sprinkles if you like them. Just makes it extra pretty.
Pop it in your freezer for about an hour, or up to about 4 hours. Depends if you like your icebox pie soft or hard.
Remove and slice.
Serve with a big old lemony smile!
I'm a Canuck so our sizes are different from the states. If you buy the 32 ounce size and use half in the filling and half for the topping it's approximately the same as our Canadian 1 L so should work perfectly.
Yes I realize this makes me the laziest swapper of all time. I can live with it. The heat made me do it Christianni. Hope you forgive me for its simplicity. I can tell you it tastes great though. I might have been seen eating it right out of the pie plate. What? I had to make it look all even and perfect for the photo shoot. It’s part of my job. God, I love my job!
Make sure you stop by and check out the other swappers. They all whipped up some amazing treats for you to swoon over. There is nothing like a good swoon. As long as it’s over pie and not some over-sexed cartoon character. Just sayin’.
Toodles and smoochies! xx