Cool Desserts: Whipped Topping to the Rescue

Okay, okay I know what you might be thinking, “Why are you touting whipped topping? A real cook would whip her own cream. How lazy can you get?” Um, pretty lazy. 

Look at it this way; you’re in a hurry (imagine that), you want a good dessert and you want it fast. Enter, stage left, whipped topping. Please know that if you prefer to whip your own cream for these recipes you can definitely do that. 

I’ve been making the refrigerator fruit pie below for over 30 years and nobody’s complained, except when it’s gone. For that recipe, if I wanted to invest extra time it would be with a homemade crust instead of a store bought one.

Enjoy your summer, whip out the topping and make a quick, easy and delicious dessert. The Oreo Ice Cream dessert is from Avery Baxter of Johns Creek. You can find the pie and other good dessert recipes in my cookbooks, “Have You Considered Cooking?” and “The Grits Shall Rise Again!” on my website www.carolgfrey.com.

Refrigerator Fruit Pie
ingredients:

• ½ cup fresh lemon juice
• 1-16 oz. can peach slices, well drained
• 1-16 oz. can pineapple chunks, well drained
• 1 can condensed milk
• 1-8 oz. container whipped topping
• 2-9” graham cracker crust pie crusts—Of course, homemade is best, but if you want to buy the pre-made ones, just don’t say anything and I’ll avert my eyes. If you do make your own crust, follow the directions on the box of graham cracker crumbs.

prep:

Prepare pie crust, or just slip them out of the package while nobody’s looking.

In a large bowl, gently stir together lemon juice, drained fruit and condensed milk.  Don’t use an electric mixer for this. I feel sure you’ll have enough strength in your arm.

Fold whipped topping into fruit mixture.

Divide fruity mix between the 2 pie crusts, cover lightly and refrigerate.

Homemade Oreo Ice Cream
ingredients:

• 1 large pkg of Oreo Cookies
• 1-12 oz. container of whipped topping, thawed
• 1 half-gallon of vanilla ice-cream, softened

prep:

Crush all the oreo cookies. 

In a large bowl, add the crushed cookies to the thawed cool-whip and soft ice-cream. Stir well to blend.  

Pour the mixture in to a lightly grease 9x13” pan.  Cover with plastic wrap and put into freezer to re-freeze before serving. 

For something different, try dividing this homemade ice cream mixture into 2-3 chocolate crumb crusts, freeze and serve it as a pie.