Fruit Icebox Pie recipe

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Ingredients

½ cup butter, softened
1 cup sifted confectioners' sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed
1 cup heavy cream
1 cup crushed pineapple, drained
3 large bananas, sliced
1 cup chopped dates
1 cup toasted walnuts, chopped

Nutrition Info

692.3 calories
carbohydrate: 78.1 g
cholesterol: 117.8 mg
fat: 41.7 g
fiber: 4.9 g
protein: 7.5 g
saturatedFat: 17.6 g
servingSize: -
sodium: 240.7 mg
sugar: 37.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch pie

Recipe Note

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.

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