Late summer entertaining wouldn't be complete without a Southern classic like Ice Box Pie.
Who wants to turn on an oven long enough to cook a pie when it's sweltering hot outside. Although the weather may be changing in parts of the country, Los Angeles is still blazing and there's nothing better than a cool dessert to cool you off on a sultry night. An ice box pie sounds just about right.
I was digging around in my mom's old recipe box the other day and came across several ice box pies that sounded delicious. I remember her making these and just see her serving a slice while we all sat around outside to enjoy the evening. So I chose the one that spoke to me most (chocolate of course!) and decided to make her Easy Double Chocolate Ice Box Pie.
I did change this up a bit and took the easy route by purchasing a pre-made graham cracker crust, but you could certainly make your own if you like. The rest is easy as this pie uses instant pudding and some whipped topping for the filling. Once you mix that up you just fill and refrigerate the pie for a few hours and your done!
This pie was creamy and delicious. Two different layers of chocolate fill this light as air pie. Topped with some extra whipped topping and drizzled with a little chocolate syrup and you have a wonderful dessert. Just the right touch to end the day. This would be equally good to serve during a ladies lunch, afternoon tea, bring to a potluck, or serve at a bridal shower. It's the comfort and hospitality that goes along with a piece of pie that makes this a special treat.
Enjoy my mom's Easy Double Chocolate Ice Box Pie!
Easy Double Chocolate Ice Box Pie
1 graham cracker pie crust (pre-made 6 oz.) or homemade
1 3.9 box of Chocolate Fudge Jello pudding
2 cups of 2% milk
1 tub (8 oz) Lite Cool Whip Whipped Topping, thawed and divided
chocolate syrup for drizzle (optional)
In a large bowl whip together the pudding and milk for about 2 minutes. Spread half of the pudding into the crust. Add 1/2 of the tub of Cool Whip to the remaining pudding. Add on top of the first layer. Refrigerate for 2-3 hours.
This may be served as is with a dollop of whipped topping or you may add a layer of whipped topping to the pie desired. To serve, slice pie and plate. Drizzle with chocolate syrup if desired.