Since it’s been so hot and humid here in Indiana, I’ve been experimenting with “Icebox Pies”. I’ve fallen in love! Some of them can be made with just simply a thin cookie and some layered whipped cream. They are simple, fun, easy to throw together and best of all – beyond delicious!
This recipe may sound “odd” – but trust me…it’s so delicious you won’t believe it! The sour cream adds a deliciously rich, back flavor and the vanilla pudding thickens it and adds an “icebox pie” taste that combines beautifully with the crushed pineapple! You can top this with homemade whipped cream (whipped heavy cream with a little white granulated sugar at the end), Cool-Whip or leave it plain and simple.
Pineapple Icebox Pie
1 (20 oz.) can crushed pineapple in pineapple juice
1 cup sour cream
2 (3.4 oz.) packages vanilla instant pudding mix
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Store bought (or homemade) shortbread pie crust
In a large bowl combine the crushed pineapple in pineapple juice, sour cream, vanilla instant pudding mixes, pure vanilla extract and salt. Pour into prepared shortbread pie crust and even out the top.
Place in refrigerator to chill for at least 3 hours.
If serving with whipped cream, top before serving.