Icebox Dessert

"At every holiday dinner my dad always asks, "Are we having icebox dessert or Graham Cracker Pie?" His mom made these for him while growing up and continues to be his favorite. My sister always chuckles and says, "No, dad, we're having pumpkin pie (Thanksgiving) and that's that. The funny thing is that my husband and son have started asking the same question, so now that I moved back to the area, I make one of them for every holiday. After years of being told, "No" my dad always has a startled but pleased look when I answer, "Yes!" Why not give people what they want. This dessert can be made a few days in advance and sets up firm. This recipe is for vanilla lovers."
 
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photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado
Ready In:
15hrs 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Mix up crumbs, butter, and brown sugar.
  • Reserve 1/4 of crumbs (to go on top).
  • Put rest of crumbs in 8 or 9 (sprayed with Pam) inch pan (it will be thicker in the 8 inch pan).
  • Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps).
  • Cook mixture in a medium saucepan over medium low heat.
  • Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites).
  • Take off heat.
  • Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water) and let cool.
  • (If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast).
  • If you put it in the fridge watch it, since it will set up fast.
  • Whip the egg whites till stiff with mixer.
  • If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!) and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly).
  • Gently spread your custard mixture over your prepared graham crackers in the pan.
  • Sprinkle reserved graham crackers on top.
  • Chill for a couple of hours.
  • Enjoy!

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Reviews

  1. We have made this exact recipe for generations in my family! But my grandma forgot the order of the gelatin and such so we would sometimes get it right and sometimes made a chewy sort of dessert. I was DETERMINED to find it online and yours came up. And it answered our questions and has turned out perfect every time now. I always come back you your recipe to verify the family cook book directions. Thank you so much for sharing this!
     
  2. I was intrigued by this recipe - both by the story and by the ingredients ... ingredients that make up into a lush and lovely dessert. I too used the whipping cream. The gelatin makes for a great set. Instructions were easy to follow. Adding this to my holiday desserts too! Only change I will make next time around is to double the recipe! Thank you, it's another Roxygirl winner.
     
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RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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