Cherry Limeade Ice Box Pie
By Kelly Bogard
I don’t know what the weather is like in your neck of the woods, but it is getting downright warm here in Waco. So warm that I’ve started thinking about all of my favorite summer treats—ice cream, limeade and pretty much anything that will cool me down in the Texas heat.
It’s not even June, and it sounds like I’m complaining about the heat. Trust me, I’m really not. It’s actually just an excuse to make all of those cold or frozen goodies that I can’t bring myself to make when it is cold outside. For instance, Cherry Limeade Ice Box Pie. I can’t possibly make that in the winter. Seriously, it screams summer.
For Cherry Limeade Ice Box Pie, you will need…
1 pre-made graham cracker pie crust
1 brick cream cheese, softened
1 can sweetened condensed milk
1/2 cup maraschino cherries, chopped
1/2 cup maraschino cherry juice
3/4 cup frozen limeade concentrate, thawed
1 cup heavy whipping cream
This is a really quick and easy make-ahead recipe that’s great for picnics and barbecues throughout the spring and summer. I am in love with the sweet tartness created by combining the cherries and limes together. Then you freeze it and, oh, there are no words to describe how happy it will make your mouth to eat it!
To start, using your electric mixer, combine the softened cream cheese and sweetened condensed milk. Blend together until smooth.
In a separate bowl, whip the heavy cream until it becomes light and fluffy. Set aside.
Next, add in the cherry and limeade juices to the cream cheese and condensed milk mixture. Stir in the chopped cherries.
Fold the whipped cream into the mixture just until smooth so it will stay light and airy.
Finally, pour into the graham cracker crust, cover and freeze overnight.
I usually have some of the filling left over. Simply refrigerate it and let the kids have it with graham crackers as a dip. I will warn you, this pie packs a pretty good flavor punch and is very addictive. In addition, the ease of making it will make you want to have it all summer long. If that is the case, I suggest using fat-free cream cheese and fat-free sweetened condensed milk. You won’t taste a difference, but your waistline will appreciate it.
I hope y’all have a wonderful Memorial Day weekend and take this pie along to share with family and friends. From all of us at Texas Table Top, enjoy!
Recipe: Cherry Limeade Ice Box Pie
Summary: A sweet and tart frozen treat
- 1 pre-made graham cracker pie crust
- 1 brick cream cheese, softened
- 1 can sweetened condensed milk
- 1/2 cup maraschino cherries, chopped
- 1/2 cup maraschino cherry juice
- 3/4 cup frozen limeade concentrate, thawed
- 1 cup heavy whipping cream
- Mix softened cream cheese and sweetened condensed milk until smooth.
- In a separate bowl, whip heavy cream to stiff peaks. Set aside.
- Add the cherry juice and limeade to the cream cheese mixture. Stir well.
- Add chopped cherries to the mixture.
- Fold in whipped cream.
- Pour into graham cracker crust, cover and freeze overnight.
Prep time (duration): 15 minutes
Number of servings (yield): 8-10