Summer is in full swing and I love it. Our weekends have been busy with summertime festivities – trips to the pool, cookouts with friends, and enjoying the sunshine. Kyle and I have even taken our Sunday dinner tradition outside for the summer, spending the evenings relaxing on the patio and grilling out.
No matter what we end up grilling, no Sunday meal is complete without the proper dessert. I recently recreated one from my childhood – an icebox pie with a filling of whipped cream and cherry gelatin blended then chilled inside a graham cracker crust. My mom used to make this all the time growing up and I hadn’t had it since I was a kid. (I was surprised to learn she actually got the recipe on the top of a Cool Whip tub many years ago.) This refreshing twist on cherry pie is not only a fond memory of my childhood but an easy-to-make ending to dinner al fresco.
Scroll for recipe.
- 3 oz gelatin mix
- 2/3 c boiling water
- 2 c ice cubes
- 8 oz whipped cream
- 8″ or 9″ pre-made graham cracker crust
- Completely dissolve gelatin mix in boiling water, stirring about 3 minutes.
- Add ice cubes and stir constantly until gelatin is thickened, about 2 or 3 minutes.
- Remove any unmelted ice.
- Using wire whip, blend in whipped cream and stir until smooth.
- Chill for an hour and then spoon into pie crust.
- Chill for 3 hours and serve!