Kitchen fun!
Cherry Limeade Icebox pie.
Yes, it's inspired by Sonic. And Kitashla. :D
It has puckery lime juice, sweet dark cherry juice, and LOADS of creamy deliciousness. If you're lactose intolerant like myself however, you might want to double up on those enzyme tablets before licking the plate clean. :D
Serves 8-12
You'll need:
1x large graham cracker crust (I use the Kebler Extra Portions piecrust)
1x 14 ounce can of sweetened condensed milk
1x 16 ounce container whipping cream, chilled
1x Regular box of Instant Vanilla pudding
1x bag of frozen sweetened cherries or strawberries, thawed
[You'll be using the juice of the berries so you may have to crush a few in the bag to get half a cup of sweet sweet fruity nectar. If you have access to cherry or strawberry juice without crushing, by all means use it.]
1/2 cup lime juice
Directions and photos under the cut. When the pie is ready to be served, I'll update a pic of a finished slice.
Take the clear cover off the pie crust and strip out the paper insert and the glue blobs. Wash with warm water and soap and set aside. You'll need it to keep the pie from being frost bitten while chilling out.
In a medium bowl, mix together the lime juice, cherry juice, condensed milk and pudding mix. The mixture will be thick and sort of purplish/pink. If you want to make the color more interesting, you can add in a few drops of red coloring for a more vibrant shade.
In a large bowl pour in the whipping cream and beat it with an electric whisk until you get soft peaks. You're shooting for the same consistency of Cool-Whip, but if you go too far, you'll get butter.
Gently fold the pudding mix into the cream, don't worry too much about the streaks of mix and pudding. Marbling is fine, and actually adds an interesting texture when you bite into the pie.
Scrape out the whipped mixture into the pie plate and smooth it out. Then cover and pop it into the freezer to firm up for an hour or so.
I usually take the pie out and plunk the cherries all over the top and then let it refreeze, if you want the pie naked, omit this step.
When firmed up(soft frozen) slice and serve. Tart and sweet and takes 10 minutes prep at the most.
And for fun, here's a pic of my useless cat shedding all over my bed.
Yes, it's inspired by Sonic. And Kitashla. :D
It has puckery lime juice, sweet dark cherry juice, and LOADS of creamy deliciousness. If you're lactose intolerant like myself however, you might want to double up on those enzyme tablets before licking the plate clean. :D
Serves 8-12
You'll need:
1x large graham cracker crust (I use the Kebler Extra Portions piecrust)
1x 14 ounce can of sweetened condensed milk
1x 16 ounce container whipping cream, chilled
1x Regular box of Instant Vanilla pudding
1x bag of frozen sweetened cherries or strawberries, thawed
[You'll be using the juice of the berries so you may have to crush a few in the bag to get half a cup of sweet sweet fruity nectar. If you have access to cherry or strawberry juice without crushing, by all means use it.]
1/2 cup lime juice
Directions and photos under the cut. When the pie is ready to be served, I'll update a pic of a finished slice.
Take the clear cover off the pie crust and strip out the paper insert and the glue blobs. Wash with warm water and soap and set aside. You'll need it to keep the pie from being frost bitten while chilling out.
In a medium bowl, mix together the lime juice, cherry juice, condensed milk and pudding mix. The mixture will be thick and sort of purplish/pink. If you want to make the color more interesting, you can add in a few drops of red coloring for a more vibrant shade.
In a large bowl pour in the whipping cream and beat it with an electric whisk until you get soft peaks. You're shooting for the same consistency of Cool-Whip, but if you go too far, you'll get butter.
Gently fold the pudding mix into the cream, don't worry too much about the streaks of mix and pudding. Marbling is fine, and actually adds an interesting texture when you bite into the pie.
Scrape out the whipped mixture into the pie plate and smooth it out. Then cover and pop it into the freezer to firm up for an hour or so.
I usually take the pie out and plunk the cherries all over the top and then let it refreeze, if you want the pie naked, omit this step.
When firmed up(soft frozen) slice and serve. Tart and sweet and takes 10 minutes prep at the most.
And for fun, here's a pic of my useless cat shedding all over my bed.