![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODADZsrvmWHMQ7P-V9SQxW0qA94V5y1PvqCXnhksvWUni1DtZeyXtTMSftHN9iSSvnajye2oVC1mBaLLm0qG42yktmi12CqcHoz-COFPb4mm2ggrfr3D_aBY2LM7KFUdY2NcEyUQTxkES/s320/pie+final.jpg)
What a summer! Without a/c, it is really too hot to cook but I suffered through making this no-bake pie so that you could get the recipe! This calls for making a graham cracker crust that needs to be baked, but since I am not turning on the oven, I used a store bought crust, and I used chocolate to boost up the chocolate to fruit ratio! I think it would be even better with an oreo crust, but I think that an oreo crust makes anything better.
If you're making the pie crust from scratch, combine the cracker crumbs, sugar and the melted butter, then press into a 9-inch pie plate. Bake for 10 minutes or until golden and then let the crust cool completely.
If you're using a store bought crust, unwrap it. ha!
Scoop the ice cream into a chilled bowl, and let it thaw for just a few minutes until you can stir it easily. Stir it a few times until it is of spreading consistency,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlwVa1Sg_MBU7JtOPw8OW_Lc8XXiUukwhkgnyUjzSxdbW-c092nd4BxAUldf85WCCQbsod2UoohCXkMCH3a5AZMvj9sHB4pU7PVQhAaK_u6mLYBlZskd36ObjM9dJl9DYueY9GYyb-ErL/s320/pie+1.jpg)
then spoon it into the crust.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV-QOYcvFszflVvvtAtFhD86getdMEAnCsITFaR8WBH5_5uArKKEALz5ETH2wjWL_ndQecaNHIEKLKguLFqz4971J9YNhaepeHNTcEMZQLTGMRVu8b-E7Diz1H1Gxb7IaLAksfqWaXm9q/s320/pie+2.jpg)
Cover and freeze until firm, about 2 hours. Next beat the cream cheese until smooth, then add the powdered sugar
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6964Rfiv6-KngDcPS3clNLJ1_2vlBDenSzeVgBBIzxxgVe0rJO2HzdwCuEl1GiiOLlcAUtdS0DHmrxYtjoaHOaLji-_YsrqqX1Zk1zcE39uOiKsq6xplz4lR6qawqxGF_-Nwz9hH8rDM2/s320/pie+3.jpg)
and beat well. Fold in the whipped topping,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXk5Gu1X9vBmfwUYQbEvemULn-WbzRIWSWMa4hqZ9E2QaBE4_D_XWWtqHIsa6sM_0XZeN9Noxl98ZxbGscUsNJdL-AWivMfLOPZjl9zncMAMofdtxpgXHFSztlgJBLqAT6mY8cQQHOCrf/s320/pie+4.jpg)
then spoon this mixture over the ice cream layer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg9FCHxFquZ8-RyCon14-EIzuOGt3hfcTKc2oZsAtwBRfNAY-YakieF764IUl1lLUMdwv4KVvQRndWZVCgiuHcOsQ35JVlXFzcwaJutdD4G4GYfq9400idTypN7WIHOHe9j1w0QuH6f58/s320/pie+5.jpg)
With the back of your spoon, make a "well" in the whipped topping layer about 8 inches across.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQw_zW2EjpVuXYU4rs4GHLex2_q_QhjIInAhg3LbkFiISiJLJ5I5VJrKIexXTRvKkI30Xsu77ipdmHy5oErHBStt6lYxyHlogwUmcx187VtZ-M6C06teulJG96DFyQC3I9x2V3ewHY6S1/s320/pie+6.jpg)
(It's a little hard to see in this picture, but can you see the raised edges?)
Cover and freeze for 3 to 4 hours. When you're ready to serve the pie, spoon the cold pie filling into the "well"
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7ptMBJVoi4JJtGjrYny-JB1KJI-k-KoEchyop-QAcvFkBnXkasKYGa9SUdwR8KW-GohiKWZ1lFVolJrhCe5y1eXCu39vYB26_dMa82kNfYjnU5oiI_UxLI_d3Bd2qvY7PRP9cIgYFdzI/s320/pie+7.jpg)
then drizzle with the chocolate syrup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYsKE5rUSbUkMLCN6-dGnQVSpXTzLNZFWUpdnmeq91IzK98l54HY4F-QO1QSnqQr_9Zd9DYUPqRkpGvrDbRk4O47TH-vkKfHj3CrrR1EaCGa3QYhR-YpRfAfS9iTyNKLdAK0rEjvkHNhX/s320/pie+8.jpg)
Eating this will certainly help you beat the heat!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmx_1HoByw7uDIfTeOZx4o_BIX7kRLh8seXTxDH-Jegmp2UnAtn8y0IVT4g6NC4dHlh-ROBklxBy79-ki-4LpqpkjxFlq4vcFBnKiEVducoZUnPr7ku_npydQpc5XanlJu5V_PIwjiovI/s320/pie+9.jpg)
Get more inspiration at Foodie Friday, Food on Friday, and Friday Food.
Black Forest Freezer Pie
1 1/2 cups finely crushed graham crackers
1/3 cup butter, melted
3 Tbsp. sugar
1 pint vanilla ice cream (2 cups)
4 oz. cream cheese, softened (low fat is fine)
1 cup powdered sugar
1 - 8 oz. container whipped topping, thawed (lite is fine)
1 - 21 oz. can cherry pie filling, chilled
hot fudge topping or chocolate syrup
Combine crushed graham crackers, melted butter and sugar. Press onto bottom and up sides of an ungreased 9 inch pie plate. Bake at 350 for 10 minutes or until golden. Cool.
In chilled bowl, stir ice cream with spoon just until softened. Spoon over chilled crust. Cover; freeze 2-4 hours or until firm.
In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar; beat well. Fold in whipped topping; spread over ice cream. Using back of spoon, make 8 inch wide well in top layer. Cover; freeze 3 to 4 hours.
When ready to serve, spread cherry filling into well on top of pie. Drizzle with chocolate syrup. Serves 8.
sounds delicious
ReplyDeleteSara..this looks TERRIFIC!! Thanks for posting :)
ReplyDeleteBlessings!
Gail
This is yummy! I can hardly wait to try it!
ReplyDeleteBlessings,
Janis
sara!!! it is look realy delicious and yummy..thanks for post. İ will try it for our İftar in Ramazan inshaallah... :)
ReplyDeletesee u with love..
This looks delicious! Hopefully your weather will cool off soon!
ReplyDelete