Print: Fruit Icebox Pie

One could substitute graham cracker crumbs for the vanilla wafers, and fruit cocktail for the fruit called for in this recipe. It's a great dessert and one my mother made when I was a kid, well over 25 years ago! This was one of the recipes I copied from my mom's collection when I left home for the first time! This pie contains raw eggs. We recommend that pregnant women, children, the elderly, and the infirm do not consume raw eggs.

Prep

18 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

0.5 cups butter , softened
1 cup sifted confectioners' sugar
2 eggs , beaten
1 teaspoon vanilla extract
1 , 12 ounce
1 cup heavy cream
1 cup crushed pineapple , drained
3 large bananas , sliced
1 cup chopped dates
1 cup toasted walnuts , chopped

Instructions

1 In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.
2 Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.
3 Cover tightly with plastic wrap. Chill 24 hours before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/fruit-icebox-pie