The perfect dessert for the summer is this Mandarin Orange Icebox Pie.
This was my first Icebox Cake, which actually was an Icebox Pie but using that same method. Let me tell you how long it lasted…
Yes, 2 hours.
My son and I both ate some, less than 1/4 of the pie together. Then, my husband literally finished off the rest. He said that he was stuffed, I walked into the kitchen and the whole thing was nearly gone.
I reminded him this is exactly why I don’t make many sweets…we cannot ‘not’ eat them.
This dish was SO easy to put together, plus I love that there is no baking involved, simply chill in the fridge and dessert is ready!
This recipe came from one of my great great aunt’s cookbooks that her town put together decades ago and written by a Mrs. Helen Ringer.
I can tell you Mrs. Helen Ringer must have been an amazing cook!
During the summer months, I really can’t think of a better dessert especially with it being so hot outside. It’s hard to even come to terms with turning on the oven to bake anything, so an icebox pie is certainly the best option. I think my husband and kids would agree. Here in Oklahoma, we are about to hit triple digits, which means our a/c is working hard enough already. So, I don’t want anything else adding to all that heat. I’m ready for fall, have I mentioned that yet? Good thing this dessert is still yummy in the fall too!
Now are you ready for a bite? I am! It’s time to whip this one up, I’m sure you can probably use different variations of the fruit as well. What would you try?
Mandarin Orange Icebox Pie
- 1 Box of Vanilla Cream Filled Cookies or Gluten Free Cream Filled Cookies
- 1 14 oz Can of Sweetened Condensed Milk
- 1 29 oz Can of Mandarin Oranges Drained
- 1/3 Cup Lemon Juice
- 1 1/2 Cups Whipping Cream
- 2 Tbsp Powdered Sugar
- Begin by crushing the cookies into crumbs. Place a layer of crumbs on a greased 9 inch round pie pan, save 1/2 a cup of crumbs for the top of the cake.
- Mix together the milk, oranges, and lemon juice.
- Pour this mixture over the crushed cookies.
- Whip together the whipping cream and powdered sugar until a thick whipped cream is formed. If you need to, add additional powdered sugar to get to the whipped cream consistency.
- Spread the whipped cream evenly over the oranges.
- Top with the remaining cookie crumbs.
- Chill in fridge for at least 4 hours.